M^m^MmKlLaM.!.UJ.M.M.MJ.U.UU^^ 



A Proposed Basis for a 

Dietary for Hospitals 

For the Insane 

TO MEET 

WAR CONDITIONS 




-BY— 

H. J. SOMMER, M. D. 

Superintendent ol Blair County Hospital for the Insane ; President Blair 

County Medical Society ; President Central Pennsylvania Chapter, 

Jefferson Medical College Alumni ; Fellow of American 

Medical Assoc; Member American Medico 

Psych. Association, etc. 

-AND- 

P. SAHA, M. D. 

Assistant Physician, Blair County Hospital for the Insane, Hollidaysburg, 
Pa.; Prof. Rea Scholar, Univ. 111. College of Medicine 



■V^WTirrrT m MviviriviYivtriviyivi WM^ l yj^ i v f; 



A Proposed Basis 



I- OK A 



Dietary for Hospitals 

For the Insane 



TO MEET- 



War Conditions 



BY 



H. J. SOMMER, M. D. 

Superintendent of Blair County Hospital for the Insane; Presi 
dent Blair County Medical Society; President Central Penn- 
sylvania Chapter, Jefferson Medical College Mumni ; 
I'Vlliiu m|" American Medical Assoc; Member 
American Medico Psych. Association, &c 

AND 

P. SANA, M. I). 

Assistant Physician, Blair Co. Hospital for ike rnsane, Holli 

daysburg, Pa.; Prof. Rea Scholar, Univ. 111. 

College i if Medicine. 



Printed and Distributed by Authority cf the Directors of the Blair 
Co. Hospital for Insane, Hollidaysburg. Fa.. March, 1918 



DIRECTORS 
H. H. Pensyl, President S. Shoemaker T. L. Coleman 

Presented at a Conference of the Association of Trustees and Medi- 
cal Superintendents of Pennsylvania in Philadelphia, 
Pa., March 15, 1918 



7X5" 5"i 



INTRODUCTORY NOTE 

There can be n< i questi< >n but that our l ; l RST 1 )I "\'\ PRi )- 
FESSH >.\AI.I.\ IS T( ) I >UR PATIENTS; but there can also 

i question that our \K.\T DUTY IS T< m UK C< >UNTRY ! 
ertainty that food production this year will 

equal the requirements for our Nation and Allies. 

This paper is offered much ahead of schedule and in a differ- 
ent form from that first intended simply to act as a possible stimu- 

to the Superintendents of Hospitals for the [n 
duce as much as possible on their Hospital farm: — and to feed to 
the maximum such foods as will not stand transportation. 

If tin- I tospital witli 300 mouths to feed can conserve i' 11 bar- 
rels of wheat flour per annum (as against old wheat bread allow- 
ance and do it by not reducing total caloric food requirements) 
how many barrels of wheat Hour can be saved from all of the 

Institutions of the Country feeding 300, I mouths? ANSWER 

BARRELS! 

When we count -till further using substitutes — as against 
purr wheat bread the total saving will PR< >BABLY BE IX Til!'. 
\ T EIGHB< )RH< )( )D < >F 200,000 BARRELS! 

I.- oking at the food problem for Institutions from a differ- 
ent angle we should consider the needs of the different classes 
of patients especially should we think of the toxic conditions in 

tin groups of the fnsane. We should determine the particular 

kinds and varieties of f Is to feed in such conditions. This is 

unknown hut will he solved some time in the future and the writ- 
er wishes to offer that some day all ps; 11 led on 
ids that are adapted to each particular patient. 

Iaisk says "under-fed or over-fed individuals may 
alike become objects of commiseration and proper 
subjects for rehabilitation." 

We must approach and handle the food problem of our In- 
stitutions with more or less hesitation remembering that our 
charges are human beings like our but afflicted with the 

greatest of all afflictions. However to the writer that 

the time ha- come for every Patriotic Superintendent of a 
pital for the Insane to study the quesl m a new angle — 

nam- m a Patriotic view point. 

The writer wishes to particularly thank his able assistant 
Dr. 1'. Saha for his untiring work upon the tabulations of menues 
with the exhaustive food value- worked out in detail. 
March 23, 1918. If. ]. Sommek. 



T( ) supply the food for the 290,000 Insane, Feebleminded and 
Epileptic now confined in Institutions in the United States 
would be a gigantic prospositioh should one central organization 
be required to co-ordinate the units which make the whole num- 
ber. To supply the separate units is a puzzling job. All Super- 
intendents are more or less harassed by this ever changing prob- 
lem and probably each has set his own standard of food for his 
charges. However we believe many will lie astonished when 
they compare the Caloric values used in [institutions in the past 
with the costs of the present for the same. 

The authors have searched for years to find a rational food 
schedule for the Insane. No work on nutrition or dietetic-, (of 
which we can learn ) pretends to outline a dietary for the Insane 
based upon Caloric food values — for example the use of Carbo- 
Hydrates and Proteins the former based upon some specific fat 
production in the economy and again this fat production deducted 
from or added to those fed as such so as to keep the daily per 
capita supply of fats at some standard figure. 

Practically all food experts differ as to the proper daily mini- 
mum allowances of protein, fat and carbo-hydrates. We have at- 
tempted to strike a happy medium and otter the results of our 
work as a possible guide for investigators who have the labora- 
tory conveniences and appliances for this work in large Hospitals 
for the Insane. 

The importance to the patient of a proper food allowance 
and administration is greater than the importance of reducing per 
capita costs. We believe however that both of these important 
functions should be correlated to bring forth the greatest good. 

War conditions forced the issue upon us over one year ago. 
Later our Country entered the ranks of the "Allies" and new con- 
ditions required new regulations until lately — any man or woman 
who has a spark of Patriotism must recognize his plain duty and 
conserve food — first, for our Army and Navy ; second, for Our 
Allied Armies and third, for the women, children and workers of 
our allies. We believe that we should feed a minimum of such 
food as can be shipped and a maximum of foods that cannot be 
sent oversea^. 



All honor to the rank and file oi our pe< pie who are com- 
plying with regulations as promulgated 1>\ food administrator 
Hoover. All of the Hospitals of the Country arc exempt from 
these rulings— but, are they applying these ore! rs to their Insti- 
tutions notwithstanding their special exemptions insofar as the 
special conditions in their Institutions will allow r We believe a 
vast majorit) are doing so (at least we prefer that position). 

This brochure is offered to cover what \ve feel is a great 
source of f 1 conservation and we believe 1>\ rational conserva- 
tion we will he rational in feeding our patients (to their mental 
and physical welfare! ami at the same time voluntarily give "in- 
active and practical aid to the food administraii 

Over one year ago we established a ''Commissary Board" 
consisting of the Asst. Physician, the Supervisor, the Mead Nurse 
and Cook — ami during gardening season the Gardner. The phy- 
sician sat as chairman and fi od expert : the Supervisor and Mead 
Xurse to -imply certain information desired daily and to make 
suggestions : the Cook to repi »rt "left overs" and stock in her store 
room and refrigerators; the Gardner to repor; what vegetables 
he ci mid furnish the next daw 

From this beginning we gradually built up tc what we offer 
as a rational dietary, based upon the requirements of the Food 
Administration f ir individual families- with m 'afless and a 
less days doubled over the government requirements. In our 
work we adapted the admirable and exhaustive analytical work 
of Atwater and Bryant, I . S. Dept. of Agriculture as a standard 
We also used the works of Lusk, Voit, Rubner, Thompson and 
other-. 

The percentage allowance oi fat, protein and carbo-hydrates 
to arrive at definite Caloric food values are mostly from practical 
experience in applying the same in our Institution. We realize 
that these figures depart greatly from the me of the recog- 

nized food experts but always in excess as conn o the aver- 

> the majority hut we hope to ultimately prove by continued 
regular weekly weighing of each class of Patients to arrive at 
some definite conclusion. However as above stated it remain- 
tor chemical analyses in Laboratories in large institutions to do 
the finer work such as the determination of the elimination oi 
nitrogen from foeces and urine Carbon dioxide elimination — 
elimination of excess of solids, etc., etc., and we have no doubt 



that bv a proper outfit, a chemist and co-ordination of the var- 
ious departments of a large institution the ledger will show that 
the combined costs of the food required and the Laboratory are 
less than the old irrational method of "feeding to fill." When we 
add to this the increase of health both mental and phyiscal of 
our charges we find that we have also helped our country and 
allies. 

If this paper" does nothing else than to "aid a little" in the 
great work going on by our food administration we feel we are 
amply repaid for the many hours spent in its compilation. 

We wish to call your attention to the fact that in our Insti- 
tution the per capita bread allowance per issue was unlimited 
( about 8 to 9 ounces). It is now fixed at 5 to (> ounces depend- 
ing upon the class of patients fed. This shows a money saving 
of about $1,100.00 per annum based upon 300 persons fed daily: 
it will net a saving of about go barrels of wheat flour per year 
for the food administration! Heretofore we allowed all patients 
( except paretics and allied classes who gorge a vast amount of 
food if permitted) bread ad libitum. Our rice bill is reduced 
26 per cent. We could mention other examples but we think the 
two are sufficient). And none of our patients are being under- 
fed — rather they are over-fed. 

We suggest the following as basic requirements of a diet 
both for proper feeding and the phychological value. (The lat- 
ter we consider very important — in fact as important as the food 
values and quantity as we are dealing with the Insane. The 
psychic influence of taste, smell, sight and quantity of food is 
necessary for a mentally sound individual or he will leave the 
tabel dissatisfied if any one or more of his senses are disagreeably 
affected). 

1. The food must be good in quality. 

2. It must be properly cooked and seasoned. 
•">. It must be ample in quantity and bulk. 

1. It must be properly served to appeal to the senses. 

5. Fruit and vegetables are very important items — to supply 
calcium, sodium, potassium and other salts — together with their 
action upon the alimentary tract. Vitamines are an unknown 
quantity but are absolutely essential. The want of vitamines 
causes scurvy or allied diseases. 



Monotony oi diet in an [nstitution is to be avoided. Variety 
should be the watch zvord. 

Protein must be supplied in sufficient quantity — the ques- 
tion arises — what is a "sufficient quantity" for the insane? We 
don't know! We however do know thai protein supplied in certain 
definite quantities in men doing active athletic work for a given 
number of days will give the results desired. I [owever we do not 
kn< i\\ \\ hether < ir nol protein sh< iuld be given in excess in the acute 
or convalescent insane to make up for wastage due to factors un- 
known. Every Psychiatrist of any experience lias over and again 
seen individuals suffering from Acute Insanity who would "wolf" 
quantities of food sufficient for two or three people — pro- 
teins, fats and carbo-hydrates in excess. We feel that this prob- 
lem can only be solved by a chemist, in a laboratory — in the In- 
stitution and in that way learn the proper kind of food to ad- 
minister in "disturbed" cases and what should he served for 
"depressed" patients to t\vd the peculiar wastage of excessive 
metabolism of each type of the in-aue. Doubtless one group 
should have more fat another more protein and still another 
sibly more of certain carbo-hydrates, etc., than would be allowed 
for a mentally sound and vigorous individual. 

The following- table shows the protein allowance- ^\ various 
gnized food experts : 

■PROTEIN ALLOWANCE PER DAY. BASED UPON "MEDIUM" 
MANUAL LABOR IN A MAN WEIGHING 70 KILOGRAMS. 

Voit Rubner Atwater Chittenden 

Gms. Gms. Gms. Gms. 

lis L27 L25 50 

Fat 56 52 

Carbo-Hydrates ■" 509 

Calories 3055 2868 3400 2500 

■TABLE FROM RUBNER, SHOWING THE DIETARIES ALLOWED 
IN VARIOUS GREAT HOSPITALS IN THE WORLD. 

Carbo- 
Hospitals Protein Fat Hydrates Calories 

Gms. Gms. Gms. Gms. 

.Munich 92 157 L381 

Augsburg 94 57 222 1823 

Halle 30 393 2267 

England 107 69 3266 

l.nsk - Science of Nutrition, 3d Edition. 



Apparently from a study of the above two tables we must 
acknowledge that "food experts" differ very much. We cannot 
follow any one of them and feel sure that we are on the right 
track. We therefore attempt a compromise (recognizing all of 
the Scientists quoted) and offer a dietary for the Insane from 
which to make a beginning. 

We must not forget when speaking of proteins that meat 
proteins are not necessary to maintain vigorous strong constitu- 
tions, as proved in the far East where millions of people live on 
an exclusive vegetable diet with in certain Sects the only addition 
of milk and in other Sects the addition of milk and eggs. Chit- 
tenden has done much to forward the idea of a rational dietary. 
I le suffered from Rheumatism, sick headaches, billiousness, etc. 
lie resorted to a "course of dieting which should largely reduce 
the protein and calorific intake." "There was a greater appre- 
ciation of such foods as was eaten — a keener appetite and more 
acute taste seemed to be developed, with a thorough liking for 
simple foods." During the first eight months there was a loss of 
S Kilograms of body weight. Thereafter for nine months the body 
weight remained stationary. 

Two months of the time were spent at an inland fishing re- 
sult, and during a part of this time a guide was dispensed with 
and the boat rowed by the writer (Chittenden) frequently 6 to 10 
miles in a forenoon, sometimes against head winds (without 
breakfast), and with much greater freedom from fatigue and 
muscular soreness than in previous years on a fuller dietary. 

Chittenden states that nitrogen of the urine was determined 
dailv for nine months. He showed in his own case that nitrogen 
equilibrium could be maintained with dietaries of low calorific 
values ( 1613 to 154!) Calories — 28 and 27 Calories per Kilogram) 
containing 6.40 and 5.86 grams of nitrogen. These figures cor- 
respond to diets containing 40 to 36.6 grams of protein in place 
of the lis grams 'honored by habit and tradition. (We must 
not forget however that what was good for Chittenden might be 
"bad" for Smith or Jones). 

Chittenden made an exhaustive series of experiments on 
groups of Professional men, student athletes ,n training and on 
soldiers. Daily nitrogen elimination determinations were made in 
these feeding experiments for a period of five to nine months. 

8 



The athletes won championships, the Professional men were 
keener for their work and the Soldiers maintained perfect health. 

Fundamentally we must recognize: 

\ calory is a heat unit the amount of heat required to raise 
the temperature of one Kilogram of water one degree centigrade 
— or approximately one pound 2.2 degrees Fahrenheit. 

To make a definite start we had all of our patients weighed 
and we found that the average weight per patient in this Hospital 
is 132 lbs. or 59.9 Kilo, (this average embraces male and female; 
-irk and well i. 

'I'm carry out our new scheme for fond conservation we have 
fixed the average weekly Minimum and Maximum calorie- re- 
quired for each group a- follows: 

TABLE SHOWING CALORIES ALLOWED PER KILO. AND PER 

AVERAGE BODY WEIGHT EACH 24 HOURS IN 

THIS HOSPITAL. 

Caloriies. Body Total Calories 

patients Weight ... .. . 

Minimum Maximum 

Custodial or Non- 
Working 30 to 35 59.9 L797 2000 

Moderate or Light 

Work 40 to 45 59.9 2396 l'ikiii 

Hard Work 50 to 55 59.9 2995 3200 

Convalescent 50 to 55 59.9 2995 3200 

It is to be understood that the above may be subject to ma- 
terial change as experience might dictate. 

TABLE SHOWING DAILY AVERAGE CALORIES ALLOWED 

PER CAPITA IN THE PAST. AND THE 

NEW ALLOWANCE FOR 

Custodial Patients 

IN THIS HOSPITAL. 

r, ~ Gms. 

Protein Gms. „ „ , 

^ _ . Carbo- Calories 

Gms. Fat ,, . . 

Hydrates 

Commissary Board 

Allowance 90 45.9 120 2584.9 

New Allowance 76.7 34.8 354.2 200s. l 

Food Conserved .. . L3.3 11.1 576.5 

This shows a food saving of 13.3 gms. of protein, lid ,u r im. 
i f fat and 65.8 of carbo-hydrates- aggregating 57G.5 caloric 
day per individual. 

<i 



TABLE SHOWING DAILY AVERAGE CALORIES ALLOWED 

PER CAPITA IN THE PAST, AND THE 

NEW ALLOWANCE FOR 

Light Working Patients 

IN THIS HOSPITAL. 





Gms. 
Protein 


Gms. 
Fat 


Gms. 

Carbo- 

Hydrates 


Calories 


Commissary Board 










Allowance 


100.2 


77.2 


442.2 


3061.3 


Is'ew Allowance 


90.3 


63.6 


407.4 


2643.1 



Food Conserved. .. 9.9 13.6 34.8 418.2 

This shows a net saving of 418. S Calories. 

TABLE SHOWING DAILY AVERAGE CALORIES ALLOWED 

PER CAPITA IN THE PAST, AND THE 

NEW ALLOWANCE FOR 

Hard- Working, Private Patients and Convalescent 

IN THIS HOSPITAL. 



Gms. Gms. 

Protein Fat 



Gms. 

Carbo- Calories 



Hydrates 

552.3 
New Allowance *106.1 106.8 432.8 3239.7 



Commissary Board 

Allowance 154.8 172.4 552.3 4547 



Food Conserved. . . 48.7 65.6 119.5 1307.3 

•We now a'low from 100 to llo g-rrns. Protein. 



This shows a net conservation of 1307.3 calories. 



■fS*. 



* 



FROM THE ABOVE TABLES IT WILL BE SEEN 
THAT WE CONSERVE THE FOLLOWING: 



Patients Calories Conserved 

Number _. .„. .. 

Classification _, _ .. _ . . 

Per Capita Total 

140 Custodial Patients 576.5 80,710 

50 Light Working Patients 418 . 2 20,910 

110 Hard-Working, Convalescent and 
Private Patients and Em- 
ployes 1307.3 143,803 

Totil Daily Conservation 245.423 

We ask for honest fair criticism of this paper. We know 
some of its imperfections and will revise as we laid more of them. 
< >nly the exigencies of war have induced us to offer this paper at 
this time not only as a possible help and guide to others but as a 

10 



stimulus to further effort in food conservation. It is the bounden 
duty of every American to do all that he can to aid the Adminis- 
tration. 

When we consider that we are working safely — living our 
ordinary lives while our brothers and sons are facing bullets, 
shells, bombs, gas and liquid fire, after they have safely passed 
by the marauding I tun I 'evil fish— and when v < think of the ut- 
ter desolation in parts of Belgium and France together with the 
wants and needs of our Allies soldiers and their families in the 
way of f"<"l can any man with a spark of Patriotism "'< 
fill" when he knows that every second mouth full will help the 
unspeakable I fun to fill his insatiable ap »r lands and whole 

nati< 'tis ! 

None of you wish to see German Aeroplane- come over the 
hills ami drop a few smoking visiting cards on your institutions ! 
Xoi one of you want to watch the Modern Christian ( ?) Bar- 
barian ravage your Institution .if everything ex;ept the patients! 

If my information is correct we face these conditions unless 
we conserve fo.nl! We must not only "do our bit" BUT WB 
MUST DO OUR MOST. We who -it in comfort and seenrity 
musl nol forgel our boys "over there." We nu,st not forget that 
the war is lost so fas as our Allies are concerned unless we give 
them food. So let tts all "rally round the flag" and also do our 
share of fighting. By conserving food we will each lie doing our 
share towards winning the war. 

(NOTE. Our methods of impressing oui patients with 
their duty in this cri>is was to hold a Conservation Meeting in 
our Chapel to which all of those patients capable of understand- 
ing were admitted. The meeting was addressed by the Local 
P'ood Administrator and one of the Speakers ^i the Food Ad- 
ministration, •fill-; MEETING WAS A SUCCESS. The pa- 
tients (with few exceptions, FELL IX LINE and "ARE DO- 
IXC THEIR BIT" WITH! >UT PR< (TEST i. 



11 



The total protein, fat and carbo-hydrate allowances are in 
some cases greater and in others less than the daily average al- 
lowance, as above stated. However, if the average allowance for 
seven days is calculated it will be seen that the percentage of 
each basic element is maintained. 

The menues following are examples of, first, our old 
method, and. second, our new system of issuing rations. A com- 
parison of the two we feel will well repay any one interested in 
food supplies and feeding in Institutions. ]t is such a striking 
example of wastefulness (comparing "feeding to fill" and war 
time conditions) that we felt it our duty to take the time and go 
to the expense of its publication for others information. 

It must be understood that the new menues are not fixed 
as such for daily use. They are simply examples of typical menues 
as a base. Stocks in hand, market, freight and express condi- 
tions must really determine the menu from day to day, however, 
keeping in mind calories. 



KEY TO SAMPLE MENUES 

Pages 

Custodial Patients, Obsolete Dietary 13 to 19 

Custodial Patients, New Dietary 20 to 26 

Light Working Patients, Obsolete Dietary 13 to 19 

Light Working Patients, New Dietary 27 to 33 

Hard Working, Convalescent and Private Patients and 

Employes, Obsolete Dietary 34 to 40 

Hard Working, Convalescent and Private Patients and 

Employes, New Type 41 to 47 

Standard Food Allowances Per Capita, Per Issue, Arranged 
Alphabetically — Food Values Calculated and Allowance 
of Uncooked Food Per 100 Patients for Meal Shown.... 48 to 56 

For Custodial Patients 48 to 50 

For Light Working Patients 51 to 53 

For Hard Working, Convalescent and Private Patients 

and Employes 54 to 56 

Blair County Hospital War Bread Formulae 5? 

12 



OBSOLETE DIETARY 
Custodial Patients, No. 1 ; Light Working Patients 

OBSOLETE DIETARY No. 1 







</> 






4) 


c 


c 




. v 


. V 


o ™ 


E 2 


£ 2 


Era >< 


o o- 


O 0- 


ooi 



BREAKFAST: 



Oatmeal (1 ounce) (30 gms.) 

Milk (canned) (1 ounce) (30 gms) 

Syrup ( 1 ounce) (30 gms.) 

Bread (6 ounces) (180 gms.) 

Coffee (6 ounces i (180 gms. ) 



2.8 
16.3 



DINNER: 

2' Baked Fish (Lake Trout i is ounces » 
(240 Kins.) 

Boiled Potatoes (S ounces) (240 
gms.) 

Boiled Turnips (8 ounces) (240 
gms.) 

Bread (6 ounces) (180 gms.) 

Tea i 6 ounces) (ISO gms. i 



31.1 

4.5 

2.4 

16.3 



SUPPER: 

Cottage Cheese (3 ounces) (90 
gms.) 18 

Stewed Onions' (4 ounces) (120 
gms.) 1 

Prunes (2 ounces) (60 gms.) 

Butter i % ounce i (15 gms. > 

Bread (6 ounces) (180 gins. i L6 

Tea (6 ounces) 1 180 gms.) 



115.4 



Light-Working Patients' Allowance 
in Addition to Above: 

I'.uii er i 1 ounce i i 30 gms. i 

i al Breakfasl and Dinner. 
Boiled Turnips (4 ounces 1 ) i L20 

< 

I. el'i Over Used in the Working 
Table for Supper. 



L.2 



116 



2 
2.7 

2.8 



17.6 

.24 

.48 
2.8 



.9 

.3 

12.7 
2.8 



25. I 



70.9 



20 
3.9 
21 
95.9 



48 

18.7 
95.9 



3.8 

11.5 
10 

95.9 



120 
51 
86. 

486 
12. 



382.5 

207.5 

87.5 
486 
12.6 



100 

53.7 
40.5 

L 1 8 . 5 

186 
L2.6 



45.3 409 274::. 1 



. ... 237 
9.3 



lis.:: 3023.8 



13 



CUSTODIAL PATIENTS, OBSOLETE DIETARY No. 2— LIGHT- 
WORKING PATIENTS, OBSOLETE DIETARY No. 2. 





Gms. 
Protein 


Gms. 
Fat 


Gms. 

Carbo- 

Hydrates 


Calories 


BREAKFAST: 










1 Rice (1 ounce) (30 gms.) 


1.9 


.09 


25 


107 


Milk (canned) (1 ounce) (30 gms.). 


2.8 


2.7 


3.9 


51 


Molasses (1 ounce) (30 gms.) 






21 


86.1 


Bread (6 ounces) (180 gms.) 


16.3 


2.8 


95-9 


486 


Coffee (6 ounces) (180 gms.) 








12.6 


DINNER: 










2 Beef Stew (8 ounces) (240 gms 1 .)... 


53.5 


68.6 




. 854 


Boiled Rice (1 ounce) (30 gms.) .... 


1.9 


.09 


25 


107 


Bread (6 ounces) (180 gms.) 


16.3 


2.8 


95.9 


486 


Tea (6 ounces) (180 gms.) 








12.6 


SUPPER: 










3 Boiled Turnips (8 ounces) (240 










gms.) 


2.4 


.4 


18.7 


87.5 


Cooked Figs (2 ounces) (60 gms.).. 


.7 | 




10.2 


41.8 


Bread (6 ounces) (180 gms.) 


16.3 


2.8 


95.9 


486 


Butter (V 2 ounce) (15 gms) 


.1 


12.7 




118.5 


Tea (G ounces) (ISO gms) 




.... ■ 




12.6 


i 




1 


112.2 ! 


92.8 


391.5 


2948.7 


Light-Working Patients' Allowance 










in Addition to Above: 










Beef Stew Left Over (4 ounces)....) 


26.7 | 


34.3 1 




427 


Used at Supper. 










Butter (1 ounce) (30 gms.) ] 


2 


25.4 j 




237 


Used at Dinner and Breakfast. 












139.1 | 


152.5 [ 


391.5 
1 


3612.7 



Note the excess of Protein and Fat used, 
rational standard. 



Shows the lack of 



14 



CUSTODIAL PATIENTS, OBSOLETE DIETARY No. 3— LIGHT- 
WORKING PATIENTS, OBSOLETE DIETARY No. 3. 



o o. 
BREAKFAST: 

•Cornmeal .Mush ii ounce) (30 gms.) 2.2 
Milk (canned I I i ounce) (30 gms.) . 2.8 

.Idly 1 1 ounce) (30 gms. i 

Bread I ti ounces) i L80 gms.) L6.3 

I 

DINNER: 

Fried Scrappel 1 6 ounces i (180 

gms.) 10 

Boiled Potatoes (8 ounces) (240 

gms.) 1.5 

Turnips (8 ounces) (240 gms 1 .) 2.4 

Bread (6 ounces?) i L80 gms.) L6.3 

Tea (6 ounces) i L80 gms.) 

I 

SUPPER: 

( !ream ( !heese (1^ ounces i (45 

gins.) 11 

Boiled Carrots (1 ounces) (120 

gms.) x 1 

Bread (6 ounces I i L80 gms.) 16.3 J 

Butter i'o ounce) (15 gms.) .1 

Tea (6 ounces) I L80 gms) I 

82.7 

Light-Working Patients'. Allowance 
in Addition to Above: 

Bui ter ( l num e i i 30 gms. i .2 

d al Breakfast and Dinner. 
Scrappel lefl over, used for the 

workingmen (6 ounces) (180 gms.) 2.4 
Turnips (4 ounces) (120 gms.) 2.4 

sT. 7 



E g 
o u. 


ooi 


.5 


22 


2.7 


3.9 




L5 


2.8 


95.9 



25 



.24 


4S 


207.5 


. is 


18.7 


sT.r. 


2.8 

... 


95.9 


486 

li'. ii 



15 


1 


.4 

2.8 

L2.7 


L0.6 

95.9 


44.3 


431.9 



101.9 
51 
61 



180 



25.4 



. I 
.4 



193 

50 

486 

118. 

L2. 

2533 . 



L'::7 



is. 7 

is. 7 



sT..", 



71.1 474.7 3038.] 



CUSTODIAL PATIENTS, OBSOLETE DIETARY No. 4 — LIGHT- 
WORKING PATIENTS, OBSOLETE DIETARY No. 4. 



£ £ 



£ « 



o« 

£«! * 

ooi 



BREAKFAST: 

I 

Hominy (1 ounce) (30 gms.) | 1.8 

Milk (canned) (1 ounce) (30 gms.).| 2.8 

Syrup (1 ounce) (30 gms.) | .... 

Bread (6 ounces-) (180 gms.) | 16.3 

Coffee (6 ounces) (180 gms.) | 

_L_ 
I 

DINNER: 

I 
*Oyster Stew — 

Oysters (3 ounces) (90 gms.) | 5.4 

Boiled Turnips (8 ounces) (240 I 

gms.) | 2.4 

Bread (6 ounces?) (180 gms.) | 16.3 

Tea (6 ounces) (180 gms) | 

I 

SUPPER: 

I 

Bologna (1% ounces) (45 gms.) j 8 

Boiled Potatoes (8 ounces) (240 j 

gms.) | 4.5 

Peaches (canned) (2 ounces) (60 \ 

gms.) j 

Bread (6 ounces) (180 gms.) | 16.3 

Butter (y 2 ounce) (15 gms.) j .1 

Tea (6 ounces) (180 gms) | 



73.9 



Light-Working Patients' Allowance 
in Addition to Above: 

Butter (1 ounce) (30 gms.) 

Used at Breakfast and Dinner. 
*Oyster Stew left over used for the 

working table 

Boiled Turnips left over used for the 

working table (4 ounces) (120 

gms.) 



5.4 



1.2 



.06! 23 

2.7 I 3.9 
| 21 

2.8 I 95.9 



.48t 
2.8 | 



3.3 

18.7 
95.9 



7.5 
.24 



2.8 
12.7 



4S 



4.4 
95.9 



33.4 



410 



102 

51 

86.1 
486 

12.6 



43.6 

87.5 
486 
12.6 



102.5 
207.5 

18 
486 
118.5 

12.6 



2299.9 



25.4 




237 


.9 


3.3 


43.6 


2 


9.8 


43.7 


61.7 


423.1 


2624.2 



* Value of the stew is not calculated, only that of oysters. 

16 



CUSTODIAL PATIENTS, OBSOLETE DIETARY No. 5— LIGHT- 
WORKING PATIENTS, OBSOLETE DIETARY No. 5. 



10 <-> 

E 2 
O Q- 



BREAKFAST: 

Cream of Wheat (1 ounce) (30 gms.) l 

Milk (l ounce) (30 gms.) 2 

Bread ((! ounces') (180 gms.) L6 

Syrup (1 ounce) (30 gms.) 

i 'oiler (6 ounces) < L80 urns.) 



E nj >> 
OOl 



22.5 99.6 
3 9 51 
95.9 , 486 
21 86.1 
L2.6 



DINNER: 

- 
Fish Chowder — 
•Cod Fish (boneless) (1% ounces) 

1 4.". ,mns. i IE 

Boiled Turnips (8 ounces i (240 

gms. ) 2 

Bread (6 ounces) (180 gms.) L6 

Tea (6 ounces) (180 gms) 



.48 
2.8 



54.4 288.8 

is. 7 87.5 
95.9 486 

L2. 6 



SUPPER: 



Salmon (2 ounces) (60 gms) 12.6 

Boiled Potatoes (8 ounces) (240 

Kins. ) 1.5 

Figs (2 ounces) (60 gins.) .7 

Bread (6 ounces') 1 180 gms.) 16.3 

Butter i '■„ ounce i (15 gms. t .1 

Tea (6 ounces) 1 180 gms.) 



89.2 



6.9 



115.7 



.24 


48 


207.5 




10.2 


41.2 


2.8 


95.9 


486 


L2.7 




us.:, 
12.6 



31.6 466.4 2591.7 



Light-Working Patients' Allowance 
in Addition to Above: 

Butter ( 1 ounce) 1 30 gms. i 

Used at Breakfast and Dinner. 
Cod Fish It'll over used Tor supper 

i about '- the quanl ity of dinner) . 



IT,. 4 



237 



27.2 144.4 



97.1 7.7.1 193.6 2973.1 



*Note- The value of the Fish Chowder has not been calculated in this 
Only • if Cod Fish is listed above with the full val 

potal See its full value on our new dietarj No. 1. 



17 



CUSTODIAL PATIENTS, OBSOLETE DIETARY No. 6— LIGHT- 
WORKING PATIENTS. OBSOLETE DIETARY No. 6. 



CO 


•M 


vt 




w-g-5 


E 


o 


E 


« 


E ts >> 


o 


a. 


o 


ij. 


ooi 



BREAKFAST: 

Toasted Corn Flakes (1 ounce) (30 

gms.) 

Milk (1 ounce) (30 gms.) 

Bread (6 ounces) (180 gms.) 

Jelly (1 ounce) (30 gms.) 

Coffee (6 ounces) (180 gms.) 



DINNER: 

Frankforts (1% ounces) (45 gms.). 
Sauerkraut (5 ounces) (150 gms.).. 

Bread (6 ounce!;,') (180 gms.) 

Tea (6 ounces) (180 gms.) 

SUPPER: 

Boiled Cabbage (8 ounces) (240 
gms.) 

Boiled Turnips (S ounces) (240 
gms.) 

Bread (6 ounces) (180 gms.) 

Butter (V2 ounce) (15 gms.) 

Tea (6 ounces) (ISO gms.) 



Light-Working Patients' Allowance 
in Addition to Above: 



Butter (1 ounce) (30 gms.) 

Used at Breakfast and Dinner. 
Sauerkraut (5 ounces) (150 gms.) 



2.5 

2.8 
16.3 


.1 

2.7 
2.S 


21.2 

3.9 
95.9 
15 


8.8 

2.7 

16.3 


8.3 

.7 
2.8 


.4 

5.7 

95.9 


| 3.8 

i 2.4 

1 16.3 

.1 


.7 

.48 
2.8 
12.7 


13.4 

18.7 
95.9 


| 72.9 


34 

25.4 

.7 


366 


.2 

I 2.7 


5.7 


75.8 


60.1 


371.7 i 



103 

51 
486 

61.5 

12.6 



116 

40.9 
486 

12.6 



72.5 

87.5 
486 
US. 5 

12.6 

2156.7 



237 




40 


9 


2434 


6 



IS 



CUSTODIAL PATIENTS, OBSOLETE DIETARY No. 7— LIGHT- 
WORKING PATIENTS. OBSOLETE DIETARY No. 7. 



n 



DINNER: 

Bakcil Beans (2 ounces) (60 gms.). 
Boiled Potatoes i s ounces) (240 

Kins.) 

Bread (6 ounces) (180 gms.) 

Tea (6 ounces) (180 gms. i 



SUPPER: 



. 1) 




o ™ 




(0 <-> 


V) 


£ f "£ 
c re >* 




£ if 


£ re 


re 


O Q. 


O U. 


OOl 


O 



BREAKFAST: 

Toasted Wheal Flakes ii ounce) 

(30 gms.) 2 

Milk i 1 ounce) (30 gms.) 2 

Bread (6 ounccwi (ISO gms.) L6 

Molasses ( 1 ounce I i 30 gms. t 

Coffee (6 ounces) (240 gms.) 



13.5 

l . 5 
L6.3 





5 


2 


7 


2 


8 


1 






24 


2 

■• 

1 


8 

• 



22 
3.9 
95.9 
21 



L04 
51 

186 
86 . I 
12.6 



53.7 284.8 

48 207.5 
95.9 486 
12.6 



( 'ream Cheese i 1 ' L - ounces i i 45 
gms.) 

Stewed Onions (4 ounces) (120 
Kins.) 

Bread (6 ounces i i L80 i sins, i 

Bui ter i !- ounce i (15 gms. i 

Tea (6 ounces) i ISO gms.) 



11 



15 



193 



1.4 


.3 


11.5 


53.7 


16.3 


2.8 




186 


.1 
.... 


11'. 7 
.... 




lis. 5 
12.6 



87J 41.2 467.5 2881.9 



Light-Working Patients' Allowance 
in Addition to Above: 



Hui ter 1 1 ounce i (30 gms. i 



i sed al Breakfast and Dinner. 
Beans Lefl Over (2 ounces) (60 
gms. I, used ai supper L3.5 



25.4 



53. 



100. S 67.6 521.2 



237 



284. S 



3403.7 



19 



NEW DIETARY FOR CUSTODIAL PATIENTS— 1,800 TO 
2,000 CALORIES — No. 1. 



BREAKFAST: 

1 Oatmeal (1 ounce) (30 gms.) 


Gms. 
Protein 


Gms. 
Fat 

Gms. 

Carbo- 

Hydrates 


1) 

o 

ns 
O 


.1 5 


2 
2.7 

2.4 


20 

3.9 
21 
80 


120 


Milk (canned) (1 ounce) (30 gnis\).| 2.8 
Syrup (1 ounce) (30 gms.) ] .... 


51 
86.1 


Bread (5 ounces) (150 gms.) 1 13.4 


405 


Coffee (6 ounces) (180 gms.) | .... 


12.6 






DINNER: 

2 Fish Chowder — 

Boneless Cod (3 ounces) (90 gms.) 
Potatoes (6 ounces) (ISO gms.).. 

Milk (y 2 ounce) (15 gms.) 

Water 


i 20 . 1 

1 
. 1 13.4 


1.4 
2.4 


37.4 
SO 


229.6 


Bread (5 ounces) (150 gms.) 


405 


Tea (6 ounces) (ISO gms.) 1 .... 


12.6 






SUPPER: 

3 Cottage Cheese (3 ounces) (90 gms. 
Cold Slaw (3 ounces) (90 gms.) .... 


)| 18.8 
j .1 

j 13.4 
1 -1 

| 87 


.9 
.... 

.... 

2.4 

12.7 


3.8 
3 

4.4 
80 


100 
12.5 


Peaches (canned) (2 ounces) (6C 
gms.) 


18 


Bread (5 ounces) (150 gms.) 


405 


Butter (^ ounce) (15 gms.) 


118.5 


Tea (6 ounces') (ISO gms.) 


12.6 






26.9 


334 


1988.5 



20 



NEW DIETARY FOR CUSTODIAL PATI ENTS— 1,800 TO 2,000 
CALORIES— No. 2. 



O 0- 

BREAKFAST: 

Rice (1 ounce) (30 gms.) 1.9 

Milk (1 ounce) (30 gms.) 2.8 

Molasses (1 ounce) (30 gins.i 

Bread i 5 ounces i i L50 gms. i 13.4 

Coffee (6 ounces) (180 gins.) 



DINNER: 

Beef Stew (4 ouii. .•> i (120 gms.) 26.7 

Boiled Rice (1 ounce) (30 gms.) 1.9 

Bread i 5 ounces i i 150 gms. > 13.4 

Tea (6 ounce-) I ISO gms.) 



£ * 



.09 
2.7 

2.4 



34.3 



2.4 



ooi 



25 

3.9 
21 

80 



25 

SO 



107 

51 

si .7 
105 

12.6 



427 
107 
105 
12.6 



SUPPER: 

Boiled Turnips (S ounces) (240 

gms.) 2.4 

Cooked Pigs (2 ounces) (60 gms.).. .7 

Bread (5 ounces) (150 gms.) 13.4 

Bui ter ( >•_• ounce I (15 gms. t .1 

Tea (6 ounces) (180 gms. > 



76.6 



.4 


IS. 7 




10.2 


2.4 


SO 


11'. 7 




57.3 


343. S 



87. 5 
41.8 

105 

118.5 
12.6 

! 

2274.3 



N'ol — Butter omitted — Beef fat is subsi 



NEW DIETARY FOR CUSTODIAL PATIENTS— 1,800 TO 2,000 
CALORIES— No. 3. 













, 4J 


. 1) 




■ S£ 


E 2 


E « 


w-g-o 


O 0- 


o ij- 


ooi 



BREAKFAST: 

I 

Cornmeal Mush (1 ounce) (30 gms.)[ 2.2 

Milk (1 ounce) (30 gms.) | 2.8 

Jelly (1 ounce) (30 gms.) | .... 

Bread (5 ounces) (150 gms.) | 12.4 

Coffee (6 ounces) (180 gms.) I 



DINNER: 

I 
Fried Scrapple (6 ounces) (ISO gms.)| 10 
Boiled Potatoes (4 ounces) (120 | 

gms.) i 2.6 

Boiled Turnips (8 ounces) (240 | 

gms.) I 2.4 

Bread (5 ounces) (150 gms.) | 13.4 

Tea (6 ounces-) (180 gms.) | 

I 

I 
SUPPER: 

Cream Cheese (1% ounces) (45 | 

gms.) | 11 

Bread (5 ounces) (150 gms.) I 13.4 

Macaroni (iy 2 ounces) (45 gms.)..| 6 

Tea (6 ounces') (180 gms.) I 

I 

I 76.8 



.5 

2.7 

2A 



.4 
2.4 



15 



30.3 



22 
3.9 
15 

80 



25 

24 

18.7 
80 



1 
80 
33.3 



382.9 



v> 



O 



101.9 

51 

61.5 
405 

12.6 



180 

109.9 

87.5 
405 
12.6 



193 

405 
164.7 
12.6 



2195.6 



22 



NEW DIETARY FOR CUSTODIAL PATI ENTS— 1,800 TO 2.000 
CALORIES— No. 4. 



BREAKFAST: 



SUPPER: 

Baked Beans (2 ounces) (GOgm.s.i.. 
Stewed Onions (4 ounces) (120 

Sins. ( 

Peanut Butter (1 ounce) (30 gms 1 .). 1 
Corn Bread (5 ounces) (150 gms.)..' 
Tea (6 ounces 1 ) (180 gms. i 



E £ 
o 0- 



Hominy < 1 ounce) (30 gms. > L.8 

Milk il ounce) (30 gms.) 2.8 

Jells (1 ounce) (30 gms.) | .... 

Corn Bread c> ounces) (150 gms.).. 11.8 
Coffee (6 ounces) (180 gms.) 



DINNER: 

Oysters (Panned) — 

< (ysters i 3 ounces) (90 gms. i ] | 

Butter \ 5.4 

Salt, Pepper and Water | 

Corn Bread (5 ounces) (150 gms.).. 11.8 

Cold Slaw (3 ounces) (90 gms.) .1 

Tea (6 ounces) I L80 gms. i 



L3.5 



69.1 



o 0- 



2.9 
7 



ooi 



.06 


23 


L02 


2.7 


3.9 


51 




L5 


61.5 


7 


69.4 


397 
1 2 . 6 



3.3 j 62.2 

59.4 397 

3 li'.:. 
12.6 



53.7 281.7 



1.4 


.3 


11.5 


53 . 7 


s.7 ; 


13.9 


5.1 


1 76 . 5 


11.8 | 


7 


69.4 


397 

1 2 . 6 



44.8 326.7 2074.9 



Note Corn Bread lias mor< other breads. This 

specimen of the "wheatless and n i. Oysters have a 

appeal to the unfortunate inmateF— though the food val 
o great as supposed by many. 



NEW DIETARY FOR CUSTODIAL PATIENTS— 1,800 TO 2,000 
CALORIES— No. 5. 





Gms. 
Protein 


Gms. 
Fat 


Gms. 

Carbo- 

Hydrates 

Calories 


BREAKFAST: 
1 Toasted Rye Flake 


2.5 
2.8 

13.4 


.1 

2.7 

2A 


21 
3.9 
15 

80 

.... 
1 


102 


Milk (1 ounce) (30 gms.) 


51 


Jellv (1 ounce) (30 gms.) 


61 5 




405 
12.6 


DINNER: 

2 Frankforts (iy 2 ounces) (45 gms.). 
Sauerkraut (5 ounces) (150 gms.)... 

Bread (5 ounces) (150 gms.) 

Tea (6 ounces') (180 gms.) | 


8.8 

2.7 

13.4 


8.3 

.7 
2.4 


.4 [ 116 
5.7 [ 50.9 
80 405 
. | 12 6 






SUPPER: 

3 Baked Beans (2 ounces) (60 gms.).. 

Potatoes (4 ounces') (120 gms.) | 

Peanut Butter (1 ounce) (30 gms.).| 

Bread (5 ounces) (150 gms.) | 

Tea (6 ounces 1 ) (180 gms.) | 


13.5 

2.6 

8.7 

13.4 


1 
.1 
13.9 
2.4 


53.7 | 284.7 
24 | 109.9 
5.1 | 176.5 
80 I 405 
| 12.6 








81.8 


34 


368.8 |2204.8 
1 



Note — This shows how peanut butter serves the purpose of butter as a 
substitute. Compare the fuel value of the two as to cost and efficiency. Its 
high protein and fat values and its introduction as a new food in our ra- 
tion will have its beneficial effect. The substitute of Jelly for Syrup, 
though does not possess same food value but its flavor will be a relish to 
most of the patients. 



24 



NEW DIETARY FOR CUSTODIAL PATI ENTS— 1,800 TO 2.000 
CALORIES— No. 6. 



O D- 



BREAKFAST: 



Toasted Corn Flakes (1 ounce) (30' 

Kins.) 2.5 

Milk (canned) (1 ounce) (30 gins'.).) 2.S 

Syrup (1 ounce) (30 gms.) ! .... 

Rye Bread (5 ounces) (150 gins.)... 13.5 
Coffee (6 ounces) ( ISO gms. ) 



DINNER: 

I 
Baked Fish (lake trout) (4 ounces)] 

(120 gms.) 15.5 

Boiled Potatoes (4 ounces 1 ) 120 

gms.) 2.6 

Rye Bread (5 ounces) (150 gms.)...| 13.5 
Tea (6 ounces 1 ) (180 gms.) .... 



SUPPER: 

I 

Canned Salmon (2 ounces) (60 gms.) 1 12.6 
Carrots (boiled) (4 ounces) (120 

gms.) 8 

Prunes (2 ounces) (60 gms.) .4 

Rye Bread (5 ounces) (150 gms.)... 13.5 

Butter (*£ ounce) (15 gms.) .1 

Tea (6 ounces') (180 gms.) I 



TT.v 



U) 




V 




, ••-» 




1 jj <0 ■£ "D 


O 



o l*- 






21.2 
3.9 
21 

79.8 



103 

51 

86.1 
390 

12.6 



191.2 



1 


24 


109.9 


9 

• 


79.8 


390 
12.6 




This is one of the menus for th< purp erving "wheatless mi 

asked i>;. the government. It is also n the sens* 

States Food Administrator. Compare this with the old diet given in this 
institution (No. VI for Custodial Patient). 



NEW DIETARY FOR CUSTODIAL PATIENTS— 1,800 TO 2,000 
CALORIES— No. 7. 





Gms. 
Protei 

Gms. 
Fat 


• S2 "E 

w-g-o o 
£ ns >> ns 

ooi O 


BREAKFAST: 

1 Oatmeal (1 ounce) (30 gms.) 

Milk (canned) (1 ounce) (30 gms-.) . 

Bread (5 ounces) (150 gms.) 

Syrup (1 ounce) (30 gms.) 

Coffee (6 ounces) (ISO gms.) 


1 

5 2 
2.8 ! 2.7 
13.4 j 2.4 

;;.■; i .':.'.' 

i 


20 | 120 
3.9 j 51 

80 | 405 

21 86.1 
t 12.6 


DINNER: 

2 Vegetable Soup — ] 

Barlev (1 ounce) (30 gms.) | 

Corn (canned) (1 ounce) (30 gms.) j 

Onions (1 ounce) j 

Tomatoes (canned) [- 


i 

i 

i 

i 

! s | i 
1 1 

1 1 
I 1 

13.4 | 2.4 

1 "" 1 


63.7 | 318.1 


Potatoes ( 4 ounces) 1 




Cabbage ( 4 ounces) | 




Butter ( 1-10 ounce) | 

Water j 

Bread (5 ounces) (150 gms.) 

Tea (6 ounces) (180 gms.) 


80 | 405 
.... | 12.6 


SUPPER: 

3 Bologna (1% ounces) (45 gms.) 
Boiled Carrots (4 ounces) (120 
gms. ) 


1 

1 
1 

8 7.5 

1 

.8 | .4 
| 8.7 | 13.9 
1 13.4 | 2.4 

.4 | .... 


| 102.5 

10.6 | 50 


Peanut Butter (1 ounce) (30 gms.) . . 

Bread (5 ounces) (150 gms 1 .) 

Prunes (2 ounces) (60 gms.) 

Tea (6 ounces) (180 gms.) 


5.1 | 176.5 
! 80 | 405 
10 | 40.5 
j 12.6 


! 73.9 | 37.7 

1 ! 


374 |2184.9 

I 1 



26 



NEW DIETARY FOR LIGHT WORKING PATIENTS— No. 1 



£ £ 

O Q- 



E ra 



o re 

Era * 
OOl 



BREAKFAST: 



Oatmeal (1 ounce) (30 gms.) 

Condensed Milk il ounce) (30 gms.) 2.8 

Syrup 1 1 ounce) (30 gms. i 

Bread (6 ounces) I L80 gms.) L6.3 

Butter ( '- ounce i (15 gms. i .1 

i !offee (6 ounces) t L80 gms. i 



DINNER: 

Fish Chowdei 
I lanned Boneless < !od ( 1 '- ounces) 

i 15 gms.) 

Potatoes i 6 ounces I ! 

Milk ( '. ounce ) (15 gms. » 

Water 

Br< ad (6 ounces) I L80 gms.) L6.3 

Butter t ';_■ ounce I (15 gms. i .1 

Tea i<; ounc-s) i L80 gms.) 



SUPPER: 
( !ottage i !he sse 1 1 '•• ounces i i 15 

gins. i L8.8 

Cold Slav (3 ounces) (90 gms.) I 

Peaches (canned) (2 ounces) (60 

gms.) 

Bread (6 ounces) i L80 gms.) L6.3 

Bui ter ( '- ounce > (15 gms. i .1 

Tea (6 ounces I I L80 gms.) 

96 
I 



1. I 



2.8 

11'. 7 



2. 

11'. 



53.5 



I'll 

3.9 

L'l 
96 


120 

51 

86.1 
186 
lis. 5 

12.6 


37.9 


229.6 


96 


186 

lis.:. 
12.6 


3.8 
3 


100 

1 2 . 5 


1 l 


is 
186 
US. 5 

12.6 


382 


2468.5 



NEW DIETARY FOR LIGHT-WORKING PATIENTS— No. 2. 







</> 








0) 












. 0> 




■S2 


c 


U) +> 


W 


Ens >> 




E 2 


C (B 


re 


O Q. 


o u. 


ooi 


O 



BREAKFAST: 

Rice (1 ounce) (30 gms.) 

Milk (condensed) (1 ounce) (30 

gms.) 

Molasses (1 ounce) (30 gms.) , 

Bread (6 ounces) (180 gms.) 

Butter (y 2 ounce) (15 gms.) 

Coffee (6 ounces) (180 gms.) 



DINNER: 

Beef Stew (4 ounces) (120 gms.). 
Boiled Rice (1 ounce) (30 gms.).. 

Bread (5 ounces) (150 gms.) 

Tea (6 ounces) (180 gms.) 



SUPPER: 

Boiled Turnips (8 ounces) (240 

gms.) 

Cooked Figs (2 ounces) (60 gms.) . . . 

Bread (6 ounces) (180 gms.) 

Butter (y 2 ounce) (15 gms.) 

Tea (6 ounces) (180 gms.) 



1.9 

2.8 

16.3 
.1 



26.7 

1.9 

13.4 



2.4 

.7 

16.3 

.1 



.09| 25 

2.7 



12.7 



34.3 
.09 
2.4 



2.8 
12.7 



82.6 I 70.9 



25 
80 



18.7 
10.2 
95.9 



375.6 



107 
51 



3.9 
... I 21 86.1 

2.8 I 95.9 i 486 



118.5 
12.6 



427 
107 
405 
12.6 



87.5 
41.8 

486 

118.5 
12.6 

2519.2 



28 



NEW DIETARY FOR LIGHT-WORKING PATIENTS— No. 3. 



BREAKFAST: 

Cornmeal 1 1 ounce i 1 30 gms. i 

Milk ( l ounce) (30 gms. I 

Jelly ( 1 ounce i i 30 gms. I . . . . 
Bread 1 6 ounces i (180 gms. i . 
Butter i '- ounce i (15 gms. i . 
( loffee 1 6 ounces i (180 gms. t . 



DINNER: 

Pried Scrapple (8 ounces i I 240 gms. I 
Boiled Potatoes (6 ounces) 1 180 

Kins.) 

Boiled Turnips (8 ounces) (240 

snis. i 

i'.n nl 1 1; minces I i ISO Wilis') 

Butter i '- ounce) (15 gms.) 

Tea (6 ounces) i L80 gms. i 



SUPPER: 

Cream Cheese i1'l> ounces) (45 

gms.) 

Macaroni iiu ounces) (45 gms.)... 

Bn ad i 5 ounces i 1 150 gms. i 

Butter ( '■> ounce i (15 gms. i 

Tea (6 ounces) (180 gms.) 



E S 
o a 



2. 2 
2.8 



L6.3 

.1 



13.3 

3.3 

2.4 

L6.3 

.1 



18.8 

6 

L3.4 

.1 



95.1 



E ra 



.5 

2.7 



5 . 3 

.1 

.4 

2.8 

12.7 



V) 




1) 








•sfi 




(0-°T3 


o 


E re >> 


re 


ooi 


O 



22 

3.9 
15 

2.8 95.9 
L 2 . 7 



101 

51 

(il 

486 

118 

12. 



::::.:; 240 

36 L55.5 

is. 7 87.5 
95.9 486 
.... 118.5 
12.6 



.9 


3.8 


L93 


.4 


::::.:: 


164.7 


2.4 


80 


105 


12.7 

.... 




118.5 
12.6 


56.4 


4 :•.:.. s 


LY.US.il 



29 



NEW DIETARY FOR LIGHT-WORKING PATIENTS— No. 4. 



BREAKFAST: 

Hominy (1 ounce) (30 gms.) 

Milk (condensed) (1 ounce) (30 

gms.) 

Corn Bread (6 ounces 1 ) (180 gms.). 

Butter (y 2 ounce) (15 gms.) 

Jelly (1 ounce) (30 gms.) 

Coffee (6 ounces) (180 gms.) 



DINNER: 

Panned Oysters — 

Oysters (6 ounces) (180 gma) . 

Butter (2 gms.) 

Salt, Pepper and Water. 
Cold Slaw (3 ounces) (90 gms.) . . 
Corn Bread (6 ounces) (180 gms.) 

Butter (y z ounce) (15 gms.) 

Tea (6 ounces) (180 gms.) 



SUPPER: 

Baked Beans (3 ounces) (90 gms.).. 
Stewed Onions (4 ounces) (120 

gms. ) 

Corn Bread (6 ounces) (180 gms.).. 
Peanut Butter (1 ounce) (30 gms.). 
Tea (6 ounces) (180 gms.) 



£ 2 
o o. 



2.8 

14.2 

.1 



10.8 



.1 

14.2 
.1 





w 






<u 










c re 


o 1 
£ re ^ 


o 


O u. 


ooi 


O 



21.2 

1.4 
14.2 

8.7 



.06 

2.7 

8.4 

12.7 



3.8 



1.5 

.3 

8.4 
13.9 



23 

3.9 
83.3 

15*' 



6.6 



.. I 3 

8.4 | 83.3 

12.7 I 



11.5 

83.3 

5.1 



102 

51 

477 

118.5 
61.5 
12.6 



105.8 



12.5 
477 
118.5 

12.6 



1.5 I 430.8 



53.7 
477 
176.5 

12.6 



72.8 I 418.5 12695.2 



30 



NEW DIETARY FOR LIGHT WORKING PATIENTS— No. 5. 



£ £ 
o 0- 



Era* 



BREAKFAST: 



Rye Flake ( 1 ounce) (30 gms.) 2.5 

Milk i i ounce) (30 gms.) 2.8 

Bread it; ounces) (180 Kins.) 16.3 

Butter ( \ 2 ounce ) (15 gms. > .1 

Jelly 1 1 ounce > (30 gins. ) 

Coffee (6 ounce- 1 (180 umiis. i .... 



DINNER: 

I 

Frankforts (2 ounces 1 ) (60 gms.)... 11.7 

Sauerkraut (5 ounces) (150 gms.).. 2.7 

Bread (6 ounces) (180 gms.) 16.3 

Butter (Y 2 ounce) (15 gms.) .1 

Tea (6 ounces) (180 gms.) ' 



SUPPER: 

I 

Baked Beans ( i' ounces) (tin gms.).. 13.5 
Boiled Potatoes (4 ounces) (120 

gms.) 2.6 

Bread (6 ounces) (180 gms.) L6.3 

Peanui Butter (1 ounce) (30 gms.).| 8.7 

Tea (6 ounces) (180 gms.) [ .... 

I 

93.6 



ooi 


o 


21 


L02 


3.9 


51 


95.9 


486 




118.5 


15 


6 1 . 5 




12.6 


.6 


153.6 


5.7 


50.9 


95.9 


186 




lis.:, 


.... 


l :' . t; 




31 



NEW DIETARY FOR LIGHT-WORKING PATIENTS— No. 6. 



BREAKFAST: 

Toasted Corn Flakes,' (1 ounce) (30 
gms.) 

Milk (condensed) (1 ounce) (30 
gms.) 

Rye Bread (6 ounces) (180 gms.).. 

Butter (V 2 ounce) (15 gms.) 

Syrup (1 ounce) (30 gms.) 

Coffee (6 ounces) (180 gms.) 

DINNER: 

Baked Fish (lake trout) (6 ounces 
(180 gms.) 

Boiled Potatoes (6 ounces) (180 
gms.) 

Rye Bread (6 ounces) (180 gms.)... 

Butter (y 2 ounce) (15 gms.) 

Tea (6 ounces) (180 gms.) 

SUPPER: 

Canned Salmon (2 ounces') (60 
gms.) 

Carrots, Boiled (4 ounces) (120 
gms. ) 

Rye Bread (6 ounces) (180 gms.)... 

Butter (V 2 ounce) (15 gms.) , 

Prunes (2 ounces) (60 gms.) 

Tea (6 ounces) (180 gms.) . . . 



E g 

o 0- 



2 . 5 

2.8 

16.2 

.1 



23.2 

3.3 

16.2 

.1 



12.6 



16.2 
.1 
.4 



£ « 



.1 

2.7 
1 
12.7 



13.2 

.1 

1 

12.7 



6.1 

.4 
1 
12.7 



£ ns >* 



21.2 

3.9 
95.7 

21 



36 
95.7 



10.6 
95.7 

io" 



94.5 I 63.6 I 388.7 



103 

51 

468 

118.5 
86.1 
12.6 



286.8 

155.5 
468 
118.5 
12.6 



115.7 

50 

468 

118.5 
40.5 
12.6 



2685.9 



32 



NEW DIETARY FOR LIGHT-WORKING PATIENTS— No. 7. 



E S 
O Q. 



BREAKFAST: 



Oatmeal I l ounce) (30 gms.) 

Milk (canned i 1 1 ounce) (30 gms.) . 2 

Bread (6 ounces) < L80 gms.) L6.3 

Butter ( Vl> ounce) < L5 gms. I .1 

Syrup 1 1 ounce I i 30 gms. i 

Coffee (6 ounces) (180 gms.) 



DINNER: 

Vegetable Stew (12 ounces) (360 

(gms. i 

Barley < I ounce I I 30 gms.) .... 

Corn I canned I I 1 ounce I (30 
gms.) | 

Onions 1 1 ounce) (30 gms.) | 7.7 

Potatoes it ounces) < 1 20 gms. i . 

Cabbage i -1 ounces I (120 gms. i I 

Butter (1-10 ounce I I 3 gms.) . . . J 

Water. 

Bread (6 ounces) I L80 gms.) 16.3 

Butter {y 2 ounce) (15 gms.) .1 

Tea (6 ounces) I L80 gms I i 



SUPPER: 

Bologna (2 ounces 1 ) (60 Kins.) 11.2 

Boiled Carrots (4 ounces) (120 gms.) .8 

Bread (6 ounces) 1 1 so gms.) L6.3 

Peanut Butter (1 ounce) (30 gms.). v. 

Prunes ( 2 ounces i (60 gms. ) A 

Tea (6 ounces) | L80 gms.) 

S5.7 



£ « 



2 

2.7 

2.8 

L2.7 



"if-o 

E « x 



JUI 


o 


20 


L20 


3.9 


51 


95.9 


486 




118. 5 


21 


86 . 1 




1 2 . 6 



1.3 62.5 312 



2.8 


95.9 


186 


11'. 7 




L 18 . 5 
L2.6 


in.:, 


•1 


L36.7 


A 


lu.ii 


50 


2.8 


95.9 


486 


L3.9 


5.1 


L76.3 




10 


40.5 
12. 6 


64.6 


130.9 


2704.6 



33 



OBSOLETE TYPE OF DIETARY FOR THE EMPLOYES, 

HARD-WORKING, CONVALESCING AND 

PRIVATE PATIENTS. 



BREAKFAST: 

Oatmeal (1 ounce) (30 gms.) 

Cream (30 gms.) (20*% cream) 

Butter (1 ounce) (30 gms.) 

''Beefsteak' (8 ounces) (240 gms.)... 
Fried Potatoes- (4 ounces) (120 

gms.) 

Bread (8 ounces) (240 gms.) 

Tea or Coffee (6 ounces) (180 gms.) 



DINNER: 

Baked Fish (lake trout) (8 ounces) 

(240 gms.) 

Boiled Potatoes (8 ounces) (240 gms.) 

Butter (1 ounce) (30 gms.) 

Bread (8 ounces) (240 gms.) 

Tea or Coffee (6 ounces) (180 gms.) 



SUPPER: 



Cottage Cheese (3 ounces) (90 gms.) 
Stewed Onions (4 ounces) (120 

gms.) 

Prunes (3 ounces) (90 gms.) 

Butter (1 ounce) (30 gms.) 

Bread (8 ounces) (240 gms.) 

Tea or Coffee (6 ounces) (180 gms.) 



£ 2 

O Q. 



5 




1 








| 45 


.6 J 


1 2 


6 | 


1 21 


8 | 


31 


1 | 


1 4 


5 | 




2 | 


1 21 


8 1 


18 


8 | 


1 


4 | 




6 | 




2 | 


21 


8 1 


| 130 





c 4J 
O U. 



2 

6 

25.4 

(5.7 

1 
3.7 



c re >* 

OOl 



20 
1 



24 
127.9 



17.6 

.2 

25.4 

3.7 



48 
127.9 



.9 I 3.8 

.3 | 11.5 

.... 15 

25.4 I 

3.7 I 127.9 



112.2 I 607 



120 

60 

237 

235 

109.9 
613.7 

20 



382.5 
207.5 
237 
613.7 
20 



100 

53.7 
40.7 

237 

613.7 
20 



3636.4 



*Beefsteak willi fat removed. 



34 



OBSOLETE TYPE OF DIETARY FOR THE EMPLOYES, HARD- 
WORKING, CONVALESCING AND PRIVATE 
PATIENTS— Continued. 



•J) 



BREAKFAST: 

Rice (1 ounce) (30 gms.i 

Cream (20%) (1 ounce) (30 gins.)..' 
Sausage (iy 2 ounces) (45 gm.s\).... 
Pried Potatoes (4 ounces) (120' 

gms.) 

Butter (1 ounce) (30 gms.) 

Bread (S ounces) I 240 gins. ) 

Tea or Coffee (6 ounces) (180 gms.) 



E 2 
o 1- 



2.6 



!1.8 



E « 



.09j 
6 
19. S 



E<5 >< 



25 

1 



24 



127.!) 



107 
60 
210.6 

109.9 

2.",: 

613.7 
20 



DINNER: 



Beefsteak (8 ounces) (240 gms.) . . . . 45.6 
Boiled Potatoes (8 ounces) (240 

gins. ) 4 .."> 

Boiled Rice i l ounce) (30 gms.) .... 1.7 

Butter 1 1 ounce i < 30 gms. i .2 

Bread (8 ounces) (240 Kins.) 21.8 

Tea or I Joffee < 6 ounces i (180 gms. ) .... 



6.7 



25 



235 



2 


4S 


2ii7 


09 


25 


107 


1 




22. 7 


" 


127.!) 


613 
20 



SUPPER: 

Cold Meal (beef) 8 ounces) (240 

gins.) 53.5 

Potato Salad I L20 gms.) 3 

Cooked Figs (2 ounces) (60 gms.).. .7 

Bread (8 ounces) (240 gms.) 21.8 

Bui ter (1 ounce i < 30 gms. i .2 

Tea or Coffee (6 ounces) (180 gms.) .... 



68.6 




854 


1.5 


24 


129.6 




L0.2 


44. S 


3.7 


127.!' 


613.7 


25.4 




22. 7 
20 



186.3 191.3 541.3 4677.5 



'Beefsteak with fat removed. 



OBSOLETE TYPE OF DIETARY FOR THE EMPLOYES, HARD- 
WORKING, CONVALESCING AND PRIVATE 
PATIENTS— Continued. 



£ £ 
o 0- 



BREAKFAST: 



Cornmeal Mush (1 ounce) (30 gins.) 2 

Cream (20%) (1 ounce) (30 gins.)..| 1 
Baked Potatoes (4 ounces) (120 j 

gms.) | 2 

Beefsteak (8 ounces) (240 gms.)...j 45 

Bread (8 ounces) (240 gms.) ] 21 

Butter (1 ounce) (30 gms.) | 

Tea or Coffee (6 ounces) (180 gms.)| .. 



DINNER: 

I 
Fried Scrapple (8 ounces) (240 | 

gms.) | 13.3 

Boiled Potatoes (8 ounces) (240 | 

gms.) | 4.5 

Fried Cabbage (5 ounces) (150 | 

gms.) | 2.7 

Bread (8 ounces) (240 gms.) | 21.8 

Butter (1 ounce) (30 gms.) | .2 

Tea or Coffee (6 ounces) (180 gms.)! 



SUPPER: 

3 Cream Cheese (2 ounces) (60 | 

gms.) | 15.5 

Cream Carrots' (4 ounces) (120 | 

gms.) ] 1 

Cooked Prunes (3 ounces) (90 gms.)| .6 

Bread (8 ounces) (240 gms.) | 21.8 

Butter (1 ounce) (30 gms.) .2 

Tea or Coffee (6 ounces) (180 gms.)| 

I 

I 154.8 



E re 
O L 1 - 



Ere* 



.3 



.1 
6.7 

3.7 
25.4 



20 
1 

25 

127.9 



92.7 
60 

109.9 
235 
613.7 
237 

20 



5.3 


33.3 


240 


.2 


48 


207.5 


1.7 


5.7 


60.2 


3.7 


127.9 


613.7 


25.4 




237 






20 



20.2 I 

1 
1 11 

| 15 

3.7 | 127.9 

25.4 I 



128.8 I 542.7 



251.3 

58.5 
60.7 

613.7 

237 
20 



3698.9 



36 



OBSOLETE TYPE OF DIETARY FOR THE EMPLOYES. HARD- 
WORKING, CONVALESCING AND PRIVATE 
PATIENTS— Continued. 



E 2 
O Q. 

BREAKFAST: 

I 

Hominy (1 ounce) (30 gms.) 1.9 

Cream (1 ounce) (30 gms.) 1 

Hamburg Steak (8 ounces) (240 

gms.) 45.6 

Boiled Potatoes (4 ounces) (120 

gms.) 2.6 

Bread (S ounces) (240 gms.) 21.8 

Butter (1 ounce) (30 gms.) 2 

Tea or Coffee (6 ounces) (180 gms.) .... 



DINNER: 



12 



Oyster Stew (8 ounces) (240 gms.) 

Cold Slaw (3 ounces) (90 gms.) | .1 

Bread (8 ounces) (240 gms.) 21.8 

Butter (1 ounce) (30 gms.) 2 

Corn Starch Pudding (3 ounces) (90 

gms.) 4 

Tea or Coffee (6 ounces) (180 gms.) .... 



SUPPER: 

3 Bologna (3 ounces) (90 gms.) | 16 

Baked Potatoes (4 ounces) (120 

gms.) | 2.6 

Fried Cabbage (5 ounces) (150 | 

gms.) | 2.7 

Bread (8 ounces) (240 gms.) 21.8 

Mutter (1 ounce) (30 gins, i .2 

Canned Peaches (3 ounces) (90' 

gms.) I 

Tea or Coffee (6 ounces) (180 gms.) 



fc re 

o u. 



.06 



6 

10 

.1 

3.7 

25.4 



3.7 
25.4 



15 



.1 



•S-Q-5 

OOl 



23 

1 



25 
127.9 



12 

3 

127.9 



44 



102 
60 

279.9 

109.9 
613.7 

237 
20 



25 



126.3 
1 2 . 5 
613.7 
237 

126.3 
20 



205 
109.9 



1.7 | 5.7 60.2 
3.7 127.9 613.7 
25.4 .... 237 



6.6 



27 
20 



154.4 I 125.2 529 



3831.1 



OBSOLETE TYPE OF DIETARY FOR THE EMPLOYES, HARD- 
WORKING, CONVALESCING AND PRIVATE 
PATIENTS— Continued. 



BREAKFAST: 



o a. 



Rye Flake (1 ounce) (30 gms.) 

Cream (20%) (1 ounce) (30 gms.).. 
Pork Sausage (3 ounces') (90 gms.) . 
Fried Potatoes (4 ounces') (120 gms.) 

Bread (8 ounces) (240 gms.) 

Butter (1 ounce) (30 gms.) 

Tea or Coffee (6 ounces) (180 gms.) 



o u. 



1*1 



2.5 

1 
15.6 

2.6 

21.8 

.2 



.1 

6 
29.2 
.1 

3.7 
25.4 



21 

1 

25" 
127.9 



102 

60 
335.2 
109.9 
613.7 
237 

20 



DINNER: 

Frankforts (3 ounces) (90 gms.).... 
Sauerkraut (5 ounces) (150 gms.).. 
Mashed Potatoes (6 ounces) (180 

gms.) 

Bread (8 ounces) (240 gms.) 

Butter (1 ounce) (30 gms.) 

Cooked Figs (3 ounces) (90 gms.) . . 
Tea or Coffee (6 ounces) (180 gms.) 



SUPPER: 

Pork and Beans — 

Pork (1 ounce) (30 gms.) 

Baked Beans (2 ounces) (60 gms.) 
Boiled Potatoes (8 ounces) (240 

gms.) 

Bread (8 ounces) (240 gms.) 

Butter (1 ounce) (30 gms.) 

Prunes (3 ounces) (90 gms.) 

Tea or Coffee (6 ounces) (180 gms.) 



17.6 

2.7 

4 

21. S 
.2 
1 



3.9 
13.5 

4.5 

21.8 

.2 

.6 



16.6 

.7 

2 

3.7 
25.4 



.8 
5.7 

40 
127.9 

15!3 



13.2 
1 

.2 

3.7 

25.4 



53 

4S 
127.9 

15 



232 
50.9 

199 

613.7 

237 

62.7 

20 



138.6 

284. 7 

207.5 
613.7 
237 

60.7 

20 



135.5 I 156.4 [ 608.5 



4455.3 



38 



OBSOLETE TYPE OF DIETARY FOR THE EMPLOYES. HARD- 
WORKING, CONVALESCING AND PRIVATE 
PATIENTS— Continued. 



E £ 

O 0. 

BREAKFAST: 

I 

1 Corn Flakes <l ounce) (30 gms.)... 2.5 
Cream (2095 I < l ounce) (30 gms.) . . l 
Beefsteak (8 ounces) (240 gms.).. 45.6 
Fried Potatoes (4 ounces) (120 

Sins.) 2.6 

Bread is ounces) (240 gms.) 21.8 

Butter I 1 ounce) (30 gms.) .2 

Tea or Coffee i 6 oum es) I LS0 gms. i .... 

DINNER: 

2 Roasl Beef (8 ounces) (240 gms.)... 53.5 
Boiled Potatoes (8 ounces) (240 

Kins. ) 4.5 

Boiled Turnips (8 ounces) (240 

Kins, i 2.4 

Bread (S ounces) (240 gms.) 21. S 

Butter 1 1 ounce » (30 Kins, i 2 

Cor Starch (Pudding) (3 ounces) 

90 Kins.) 4 

Tea" (6 ounces) (180 gms.) j .... 

SUPPER: 

3 Cold Meal (beef) (8 ounces) (240 

Kins.) 53.5 

Creamed Carrots (4 ounces) (120 

Kins. ) 1 

Baked Potatoes (4 ounces i 1 1 20 

Kins.) 2.6 

Bread is ounces) (240 gms.) 21.8 

I '.niter I 1 ounce) (30 Kins.) 2 

Canned Peaches (3 ounces i (90 | 

Kins.) 

Tea or Coffee (6 ounces) < L80 gms.) 

239.2 



E re 
O U. 



.1 



6 
6. 

1 

3. 
25. 



E re >> 

OUI 



21.2 

1 



25 
L27.9 



6S.6 



48 



103 

GO 
235 

L20 

613.7 

237 

:'n 



857.2 
207.5 



.1 18.7 87.5 

3.7 L27.9 613.7 

25.4 .... 237 

2 44 L26..3 





68.6 .... 857.2 

1 11 58.5 

. 1 25 1 1 2 

3.7 127.9 613.7 

25.4 .... 237 

6.6 27 

20 



302.3 584.2 



5463. 



39 



OBSOLETE TYPE OF DIETARY FOR THE EMPLOYES, HARD- 
WORKING, CONVALESCING AND PRIVATE 
PATIENTS— Continued. 



E 2 

O Q. 



BREAKFAST: 

Oatmeal (1 ounce) (30 gms.) 

Cream (20%) (1 ounce) (30 gms.).. 

Bacon (iy 2 ounces) (45 gms) 

Baked Potatoes (4 ounces) (120 

gms.) 

Bread (8 ounces) (240 gms.) 

Butter (1 ounce) (30 gms.) 

Tea or Coffee (6 ounces) (ISO gms.) 



DINNER: 

2 Beefsteak (8 ounces') (240 gms.)... 
Boiled Potatoes (8 ounces) (240 

gms.) 

Boiled Turnips (8 ounces) (240 

gms.) 

Bread (8 ounces) (240 gms.) 

Butter (1 ounce) (30 gms.) 

Canned Peaches (3 ounces) (90 

gms.) 

Tea or Coffee (6 ounces) (180 gms.) 



SUPPER: 

Cold Meat (8 ounces) (240 gms.)... 
French Fried Potatoes (4 ounces) 

(120 gms.) 

Creamed Carrots (4 ounces) (120 

gms.) 

Bread (8 ounces) (240 gms.) 

Butter (1 ounce) (30 gms.) 

Tea or Coffee (6 ounces) (180 gms.) 



5 
1 

5.8 

2.2 
21.8 

.2 



45.6 
4.5 

2.4 

21. S 
.2 



53.5 

2.6 

1 
21.8 

.2 

is;). i; 



E % 
o u. 



2 

6 

19.8 

1 

3.7 
25.4 






20 
1 



25 
127.9 



6.7 

.2 

.4 

3.7 

25.4 



68.6 

1 

1 

3.7 
25.4 

194 



48 

18.7 
127.9 



6.6 



25 

11 
127.9 



539 



120 
60 
207.9 

112 
613.1 
237 
20 



235 

207.5 

87.5 
613.1 
237 

27 
20 



I 857.2 

I 

| 120 

58.5 
] 613.1 
j 237 

20 

\- 

14694.9 



40 



NEW DIETARY FOR HARD-WORKING, CONVALESCENT 
AND PRIVATE PATIENTS AND EMPLOYES— No. 1. 



O 0. 



BREAKFAST: 



l >:<! meal 1 1 ounce » (30 gms. i 5 

i Iream (20* < i (1 ounce) (30 gms.) . . 1 

Beefsteak (4 ounces) i L20 gms.) . . . 22. 8 
Fried Potatoes (4 ounces) (120 gms.) 2.6 

Bread (6 ounces) I L80 gms.) L6.3 

Puller <% ounce) (22.5 gms.) .2 

i i loffee 1 6 ounces I (180 gms. i .... 



DINNER: 

Fish Chowder — 
( !ann< d Boneless < !od (1% | 

ounces) (4-") gms.) | 21, 

Potatoes i 6 ounces i (180 gms. i 
S\\ eel Milk i 1 ounce) (30 gms. i 

id (6 ounce.-) i L80 gms.) L6. 

Bui ter i % ounce i i 22.5 gms. ) 

i 'aimed i't aches i 3 ounces > i 90 gms. i 
Tea or ( loffee i 6 ounces i i I s " gms. i 



SUPPER: 

i 3 ounces i i 90 gms.) IS. 8 
Slewed ( )nions i 1 ounces ) i L20 

gins, i 1.4 

Potato Salad ( 1 ounces ) (120 gms. i . 3 

\'<v>m\ (6 ounces I (180 gms i Hi.:: 

Bui ter i :; i ounce i i 22.5 gins, i .2 

Stewed Prunes (2 ounces) (60 gms.) .4 

v ( loffee i 6 ounces i 1 1^ 11 gms. ) .... 



£ « 




o 


O li. 


OOl 


O 


2 


20 


L20 


6 


1 


60 


3.8 




117 


1 


25 


L20 


2.8 


96 


186 


19.1 
.... 


.... 


17s 

I'M 



39.8 269.6 



2.8 96 486 

19.1 .... L78.4 

6.6 27 

20 



3.8 100 



126 



.3 


11.5 


53.7 


1 


25 


124.1 


2.8 




486 


19.1 




ITS. 4 




10 

.... 


40.5 
20 



85.3 430.7 3073.6 



41 



NEW DIETARY FOR HARD-WORKING, CONVALESCENT AND 
PRIVATE PATIENTS AND EMPLOYES— No. 2. 



£ 2 

O Q. 



O U. 



2€u o 

c re >> nj 

OOl o 



BREAKFAST: 



Rice (1 ounce) (30 gins.) | 1.9 

Cream (20%) (1 ounce) (30 gms.)..| 1 
Fried Lake Trout (4 ounces) (120 | 

gms.) I 15.5 

Rye Bread (6 ounces) (180 gms.)...| 16.2 

Butter (% ounce) (22.5 gms.) | .2 

Tea or Coffee (6 ounces) (180 gms.)| .... 



DINNER: 

I 
Baked Lake Trout (6 ounces) (180 | 

gms.) | 23.2 

Mashed Potatoes (6 ounces) (180 | 

gms.) ] 3.3 

Boiled Turnips (8 ounces) (240 

gms.) I 2.4 

Rye Bread (6 ounces) (180 gms.) . . . j 16.2 

Butter (% ounce) (22.5 gms.) .. .' 1 .2 

Tea or Coffee (6 ounces) (ISO gms.) . I 



SUPPER: 

I 
Cream Cheese (iy 2 ounces) (45 | 

gms.) j 11 

Creamed Carrots (4 ounces) (120 : 

gms.) | 1 

Rye Bread (6 ounces) (ISO gms.)...l 16.2 

Butter (% ounce) (22.5 gms.) j .2 

Cooked Figs (2 ounces) (60 gms.) . . . | .7 
Tea or Coffee (6 ounces) (ISO gms.)j 

I 

I 109.2 



.09 


1 

25 


6 


1 


9.3 


.... j 


1 


95.7 


19.1 





15 



107 
60 

145.5 
468 
178.4 
20 



13.2 | 




218.2 


1 


36 


170.1 


.4 ] 
1 
19.1 
.... 


18.7 
95.7 


87.5 
468 
178.4 

20 



1 

1 

19.1 


11 
95.7 

10.2 | 


106.3 


390 | 



193 

58.5 
468 
178.4 

41.8 

20 



3080. S 



42 



NEW DIETARY FOR HARD-WORKING. CONVALESCENT AND 
PRIVATE PATIENTS AND EMPLOYES— No. 3. 



BREAKFAST: 



S 2 

O Q. 



Cornmeal Mush I l ounce) (30 gms.) 2 
Cream (20^ i i I ounce) (30 gms.) . . l 
Pork Sausage (P L . ounces) (45 

gms.) 7 

Boiled Potatoes (4 ounces) (120 

as.) 2, 

Corn Bread (6 ounces) i L80 gms.) . . l < 

Butter | ■'•, ounce) (22.5 gms.) 

or Coffee (6 ounces) I LSO gms.) 



.5 



L4.6 



OOl 



22 

1 



101.9 
60 

L67.6 



( i 


.1 


25 


109.9 


I 


V t 


83.2 


176. i 


2 

■ 


19.1 




178.4 
20 



DINNER: 

Oyster Stew in ounces l (240 gms.) . . L2 

('old Slaw (3 ounces) cm gms. I 

Corn Bread (6 ounces) i 180 gms.) . . 14 

Butter (••'■.; ounce) (22.5 gms.) 

Com Starch Pudding (3 ounce.-,) (90 

gms.) 1 

Tea or Coffee (6 ounces) (180 gms 1 



SUPPER: 

Bologna (3 ounces) (90 gms.) 

-I Potatoes (6 ounces) 1 

inns.i 3 

Pried Cabbage (5 ounces) 1 L50 gms.) 2. 

( '"''" Bread (6 ounces) 1 L80 gms 14 

' I 1 ounce) (30 gms.) . . 8. 
Tea or Coffee (6 ounc ss) 1 L80 gms.) 





3 


12 


L26.3 


1 




3 


1 2 . 5 


1 


S.4 


83.2 


476.4 


_' 


25 . i 




L78.4 




■2 


44 


1 26 . :: 



L03.1 



15 

.1 

1.7 

S.4 

13.9 



205 



38 


164 


5.7 


60.2 


S3. 2 


476.4 


5.1 


176.5 




l'ii 



126.6 105.4 3156.2 



NEW DIETARY FOR HARD-WORKING. CONVALESCENT AND 
PRIVATE PATIENTS AND EMPLOYES— No. 4. 



BREAKFAST: 

Hominy (1 ounce) (30 gms.) 

Cream (20%) (1 ounce) (30 gms.).. 

Bacon {iy 2 ounces) (45 gms.) 

Boiled Potatoes (4 ounces) (120 

gms.) 

Bread (6 ounces) (180 gms.) 

Butter (% ounce) (22.5 gms.) 

Tea or Coffee (6 ounces) (180 gms.) . 



DINNER: 

Beefsteak (4 ounces) (120 gms.)... 
Mashed Potatoes (6 ounces) (180 

gms.) 

Bread (6 ounces) (180 gms.) 

Butter (% ounce) (22.5 gms.) 

Tea or Coffee (6 ounces) (180 gms.) . 



SUPPER: 

Pork and Beans — 

Pork (1 ounce) (30 gms.) 

Beans 1 (2 ounces) (60 gms.) 

Boiled Potatoes (6 ounces) (180 

gms.) 

Bread (6 ounces) (180 gms.) 

Butter (% ounce) (22.5 gms.) 

Tea or Coffee (6 ounces) (180 gms.) . 



o a. 



1.9 
1 

5.8 

2.6 
16.3 

.2 



27.8 

3.3 
16.3 

2 



3.9 
13.5 

3.3 
16.3 

.2 



112.6 



o u. 



.06 



6 
19. 



3.3 

1 

2.8 
19.1 



13. 
1 



2.8 



19. 
110.7 



t (0 >> 
OOl 



23 

1 



25 
96 



36 
96 



53 

36 
96 



102 
60 
207.9 

109.9 
486 
178.4 
20 



117.5 

170.1 
486 
178.4 
20 



138.6 
284.7 

170.1 

486 
178.4 
20 



3414 



44 



NEW DIETARY FOR HARD-WORKING. CONVALESCENT AND 
PRIVATE PATIENTS AND EM PLOYES— No. 5. 



F 2 


V) 

E ra 




o Q- 


O li- 


oui 



BREAKFAST: 

Toasted Wheat Flakes (1 ounce) (30 

Kins. I | 2.5 .5 22 104 

Cream (207c) (1 ounce) (30 gms.) ■ ■ 16 1 60 

1 lam (1 ounce) (30 gms.) 4.2 10 11": 

Fried Potatoes (4 ounces) (120 

gms.) 2.6 1 25 120 

Bread (6 ounces) (180 gms.) It;.:: 2.8 96 186 

Butter (% ounces) (22.5 gms.) 2 l'.t.l .... ITS. 4 

Tea or Coffee (6 ounces) (180 gms.). 20 



DINNER: 



Frankforts (2 ounces) (60 gms.) 11.7 | 11.1 | .6 153.6 

Sauerkraut (5 ounces) (150 gms.) . . .| 2.7 .7 5.7 50.9 
Mashed Potatoes (6 ounces) (180 j 

gms.) | 3.3 | 1 36 170.1 

Bread (6 ounces) (180 gms.) 16.3 j 2.8 96 486 

Butter (% ounce) (22.5 gms.) 2] 19.1 178.4 

Canned Peaches (3 ounces) (90 gms.) .... .... 6.6 2 r i 

Tea or Coffee (6 ounces) (ISO gms. i j 20 



SUPPER: 

I 
Roasl Beef i4 ounces) (120 gms<.)...| 26. 
Boile'i potatoes (4 ounces) (120 

gms.) 2 

Bread (6 ounces) (180 gms.) \ 16. 

Butter i' 2 ounce) (15 gms.) 

Cooked Prunes (3 ounces) (90 gms i 
Tea or Coffee (6 ounces) (180 gms.) 



34.3 

1 
2.8 

12.7 



25 
96 

15 



109.9 

118.5 
60.7 
20 



107.4 124 



4 24.'.) 3404 



45 



NEW DIETARY FOR HARD-WORKING, CONVALESCENT AND 
PRIVATE PATIENTS AND EMPLOYES— No. 6. 







10 






(U 


c 




, +-< 


. 1) 

(0 -M 


°> . 




£ 2 


E^ 


• E nj >> 


O Q. 


o u. 


ooi 



BREAKFAST: 

Rye Flake (1 ounce) (30 gins.) | 2 

Cream (20%) (1 ounce) (30 gms.)..| 1 

Beefsteak (4 ounces) (120 gnis.)...j 27 
Fried Potatoes (4 ounces) (120 | 

gms.) i 2 

Bread (6 ounces) (180 gms.) | 16, 

Butter (% ounce) (22.5 gms.) | 

Tea or Coffee (6 ounces) (180 gms.)| ... 



DINNER: 

I 
Fried Scrapple (6 ounces) (180 gms.) 13.3 
Boiled Turnips (4 ounces) (120 | 

gms.) | 1.2 

Fried Cabbage (5 ounces) (150 | 

gms.) J 2.7 

Bread (6 ounces) (180 gms.) | 16.3 

Butter (% ounce) (22.5 gms.) .2 

Corn Starch Pudding (3 ounces) (90 | 

gms.) j 4 

Tea or Coffee (6 ounces) (180 gms.)| .... 

SUPPER: 

I 

Salmon (2 ounces) (60 gms.) ] 12.6 

Stewed Onions (4 ounces) (120 | 

gms.) j 1.4 

Creamed Carrots (4 ounces) (120 

gms.) | 1 

Cooked Figs (2 ounces) (60 gms.)...[ .7 

Bread (6 ounces) (180 gms.)... | 16.3 

Butter (% ounce) (22.5 gms.) | .2 

Tea or Coffee (6 ounces) (180 gms.) I .... 

I 

I 119.9 



6 
3. 

1 

2. 
19. 



5.3 

.1 

1.7 

2.8 

19.1 



6.1 

.3 

1 

'2!8 
19.1 



21 

1 



25 
96 



33.3 

9.3 

5.7 
96 

44 



11.5 

11 

10.2 
96 



93.1 459 



102 
60 
117.5 

120 
486 

178.4 
20 



240 

43.7 

60.2 
486 
178.4 

126.3 
20 



( 115.7 
53.7 

58.5 
j 41.8 
| 486 
| 178.4 

20 

13189.3 



46 



NEW DIETARY FOR HARD-WORKING. CONVALESCENT AND 
PRIVATE PATIENTS AND EMPLOYES— No. 7. 



•X, 



DINNER: 

Vegetable Stew — 

Barley! 1 ounce » 1 30 gms. I . 
( !orn i canned) (1 ounce I 



£ 2 

O Q. 



BREAKFAST: 

I 
Oatmeal (1 ounce) (30 gms.) 5 

Cream (2095 I < ' ounce) (30 gms.) . . 1 
Pried Lake Trout (4 ounces) < L20 

gms.) 15.5 

Baked Potatoes (4 ounces) (120 

Kins.) 2.6 

Bread (6 ounces) (180 gms.) 16. 3 

Butter (% ounce) ( 22.5 Kins, i 2 

Tea or Coffee (6 ounces) (180 gms.) .... 



L6.3 



(30 

Kins, i J 

Onions (1 ounce) (30 Kins.).... | 
Potatoes (4 ounces') ( 1 20 gms. > . 
Cabbage (4 ounces) (120 gms.) 
Butter i I 1" uuncri (3 gms.) ...J 

Bread I 6 ounces I (180 u;n: ; . > I 

Butter (% ounce) (22.5 Kins.) 

Cooked Pigs (3 ounces) (90 kids.)... 

Tea or Coffee (6 ounces) (180 gms.) 



SUPPER: 

Cretin Cheese (2 ounces) (60 gms.). L5.5 
Mashed Potatoes (6 ounces) i L80 

gms.) 3.3 

Creamed Carrots (4 ounces) (120 

Kins.) 1 

Bread (6 ounces) (180 gms.) 16.3 

Butter (% ounce) (22.5 gms.) .2 

Tea or Coffee (6 ounces) (180 gms.) .... 



102.1 






9.3 



o ra 

£ re >. 

OOI 



20 
1 



L20 

60 

L45.5 



.1 


25 


L09.9 


2.8 


96 


486 


19.1 




L78.4 

20 



62.5 322 



2.8 


96 


186 


19.1 


.... 


L78. 4 




15.3 


62.7 
20 



20.2 




251.3 


1 


36 


L70. 1 


1 


11 


58.5 


2.8 


96 


186 


19.1 

.... 




178.4 
20 



109.3 458.8 3353.2 



47 



CUSTODIAL PATIENTS. 

(Minimum Calories, 1797; Maximum Calories, 2000.) 







CO 






eu 






■M 






re 


£ 




TJ 


o 




>> 


c 


£ 


I 




o 


O 


*> 




S3 CO 


o 


BJ 


re£ 


0. 


IL 


o o 



BREAD: 

Bread, Corn, 5 ounces, 150 gins 

Bread, Graham, 5 ounces, 150 gms 
Bread, Oatmeal, 5 ounces, 150 gms 

Bread, Rye, 5 ounces, 150 gms 

Bread, White, 5 ounces, 150 gms 

Crackers, Oyster, 4 ounces, 120 gms 



11.8 
13.3 
7.5 
13.5 
13.6 
13.5 



CEREALS: 

Hominy, 1 ounce, 30 gms j 1.8 

Mush, Cornmeal, 1 ounce, 30 gms. . . . | 2 

Rice, 1 ounce, 30 gms j 1.9 

Rolled Oats, 1 ounce, 30 gms | 5 

Corn Flakes, Toasted, 1 ounce, 30 gms.j 2.5 

Rye Flakes, Toasted, 1 ounce, 30 gms.j 2.5 
Wheat Flakes, Toasted, 1 ounce, 30 j 

gms | 2.5 



DAIRY PRODUCTS: 

Cheese, Cottage, 3 ounces, 90 gms.. 
Cheese, Cream, 1% ounces, 45 gms. 
Milk, Condensed, 1 ounce, 30 gms... 
Butter, % ounce, 15 gms 



18.8 
11 

2.8 

1 



FISH, FRESH, AND SEA FOODS: 

! 

Bass, 4 ounces, 120 gms | 10 . 5 

Flounder, Whole, 8 ounces, 240 gms..j 34 

Halibut, 4 ounces, 120 gms j 22 . 9 

Lake Trout, 4 ounces, 120 gms j 15.5 

Oysters, 3 ounces, 90 gms j 5.4 



FISH, PRESERVED: 

! 

Cod, Salt, Boneless, 3 ounces, 90 gms. 15.4 

Mackerel. Salt, 2 ounces, 60 gms | 8.3 

Salmon, Canned, 2 ounces, 60 gms... J 12.6 



7 

2.7 

2 

.9 

2.4 

12.6 



.06 

.3 

.09 

.1 
.1 



69.4 
78.1 
61.5 
79.8 
79.9 
84.6 



|398 

|399.8 

301 

[390.8 

|405.6 

1519.3 



23 
20 

25 
20 



|102 
I 92.7 

107 
120 



21.2 |103 
21 1102 



22 



1104 



.9 
15 

2.7 
12.7 



2.6 
1.4 
6.2 



3.8 |100 
1 |193 

3.9 | 51 
1118.5 



. o 

CO 

t> . 
.Q. CO 

■°^ C 

Q. ul 



31% 

31% 

31% 
31% 
31% 

25 



.9 



| 67. 
|153. 
|148. 
|191 
I 43, 



.3 

12.7 

6.9 



| 63.4 
|152.1 

1115.7 



6% 
6% 
6% 
6% 
6% 
6% 

6% 



18% 
9% 
6% 
3% 



25 
50 
25 
25 

18% 



18% 
18% 
15 



i Fresh fish is served twice a week as available in the markets. 

48 



CUSTODIAL PATIENTS— Continued. 
(Minimum Calories, 1797; Maximum Calories, 2000.) 



FRUITS: 

Apples. 4 ounces, 120 gms L.9 

Apricots', 2 ounces, (50 gms 2.8 

Bananas, 3 ounces, 90 gms 1.1 

Berries, Black. 4 ounces, L20 gms. ... 2 

Berries, Rasp, 4 ounces. 120 gms.... 1.2 

Berries, Straw, 4 ounces, 120 gms... 1.2 

Cranberries, 4 ounces', 120 gms .4 

Figs, 3 ounces, 120 gms 1 . 3 

Grapes. 4 ounces, 120 gms 1.5 

Grape Fruit, 6 ounces, 120 gms 

Lemons, 2 ounces, 60 gms .6 

Oranges, 4 ounces, 1 20 gms ' .9 

Peaches, 4 ounces. 120 gms I .8 

Pears, 4 ounces, L20 gms .7 

Plums, 4 ounces. L20 gms 1.2 

Prun< s, :: ounces. 90 gms .s 

Watermelon, 8 ounces*, 240 gms .9 



MEATS: 

Beef, medium Eat, 4 ounces, 120 gms. 22.6 

Bclogna, l' L . ounces. 15 gms 8 

Prankforts, L% ounces. 15 gms 8 . 8 

Pork Sausage, 1% ounces. 45 gms.. 7.8 

•Scrapple. 6 ounces. L80 gms 10 



2.6 
.6 
.5 

1.2 

.7 
.7 

1.9 

.4 
.2 
.1 

.1 



o o 


\- 


79.3 


356.1 


37.5 


170.7 


19.8 


90.2 


15.1 


81.2 


15.1 


66.8 


8.8 


17.:. 


11.8 


56.5 


16.9 


74.6 


22 


111.1 


k'.i 


27" 


13.9 


62.4 


11.2 


50.1 


11.2 


49.6 


24.1 


103.7 


17 


72.9 


16 


71 



CO 



'-' o '" 

a. "a. 



25 

12% 

18% 

25 

25 

25 

25 

1S% 

25 

12% 

25 

25 

25 

25 

18% 

50 



25.2 


.... 326.9 


25 


7.:, 


.... 102.5 


9% 


8.3 


.4 116 


9% 


1 1.', 


167.6 


9% 


1 


2:. L80 


37 y 2 



POULTRY: 

-Chicken, Dressed, 8 oui 

Turkey. Dressed, s out 



240 gms. 51.6 
Z40 gms. 50.6 
I 



54.9 



266.2 

717.-; 



- served four times 1 ivailable. 

3Turkey is served twice a year — Thanksgiving and Christmas. 

is upon its pr< 



50 
50 



49 



CUSTODIAL PATIENTS — Continued. 
(Minimum Calories, 1797; Maximum Calories, 2000.) 



VEGETABLES, FRESH & DRIED: 



Asparagus, 4 ounces, 120 gms 

Beans, Dried, 3 ounces, 90 gms. . . . 
Beans, Lima, 3 ounces, 90 gms. . . . 
Beans, String, 6 ounces, 180 gms.. 

Beets, 4 ounces, 120 gms 

Beets, Green, 6 ounces, 180 gms. . . . 

Cabbage, 5 ounces, 150 gms 

Carrots, 4 ounces, 120 gms 

Celery, 6 ounces, 180 gms 

Corn, 2 ounces, 60 gms 

Cucumbers, 4 ounces, 120 gms 

Lettuce, 6 ounces, 180 gms 

Okra, 4 ounces, 120 gms 

Onions, 4 ounces, 120 gms 

Parsnips, 4 ounces, 120 gms 

Peas, 3 ounces, 90 gms 

Potatoes, Irisb, 4 ounces, 120 gms. . 
Potatoes, Sweet,, 4 ounces, 120 gms. 

Rhubarb, 6 ounces, 180 gms 

Rutabagas, 8 ounces, 240 gms 

Salsafy, 4 ounces, 120 gms 

Sauerkraut, 5 ounces, 150 gms.... 

Spinach, 6 ounces, 180 gms 

Tomatoes. 4 ounces, 120 gms 

Turnips, 8 ounces, 240 gms 



2.1 
20.2 
6.3 
4.1 
1.9 
2.6 
2.4 



1 

1. 

1, 

1, 
1, 
1, 
1. 

6.3 

2.6 

2.1 

1 

3.1 



2.5 
3.7 
1 
3.1 



CO 

3*~ 



F 


I 


IT 

o 




o 


o 


re 










3 0-*- 1 


ra 


ro E 


o 


ogre 


L. 


o o 


h 


0.2a- 


.2 


3.9 


26.4 


25 


1.6 


53.6 


317.3 


18% 


.6 


19.8 


112.5 


18% 


.5 


13.3 


75.9 


37y 2 


.1 


11.6 


56.2 


25 


4 


3.8 


61.5 


37 y 2 


.4 


8.4 


47.9 


31% 


.4 


11.1 


54.5 


25 


.1 


5.9 


32.8 


37y 2 


.7 


11.4 


59.8 


i2y 2 


.2 


3.7 


20.6 


25 


.3 


4.5 


27.5 


37% 


.2 


8.8 


45.6 


25 


.3 


11.8 


58.8 


25 


.5 


16.2 


78.8 


25 


.5 


15.2 


92.7 


18% 


.1 


24 


109.9 


25 


.8 


32.8 


150.4 


25 


1.2 1 


6.4 


41.4 


37 % 


.4 


20 


98.4 


50 


.7 


5.7 


40.1 


31% 


.5 


5.7 


43.1 


37% 


.4 


4.6 


26.6 


25 


.4 


19.4 


95.9 


50 



Coffee is calculated as coffee — no sugar, cream or milk values are here 
shown. Coffee 1 part water, 20 parts to make the infusion. 



50 



LIGHT-WORKING PATIENTS. 

Minimum Calories, 2396: Maximum Calories, 2600. 



£ 




L. 

-o 






3 1- 


o 


£ 


>> 






U . 


c 


I 




O 


.a u 


t) 


o 


o 




ra 


-a"o c 






L. 


r 






t_ 


<u 


ra 


o 


0. 


U. 


O 


O 


h 



BREAD: 

Bread, ('urn, 6 ounces, L80 gms L4.2 

Bread, Graham, 6 ounces, L80 '.amis.. 15.9 

Bread, Oatmeal, 6 ounces, L80 gms.. 9 

Bread, Rye, 6 ounces, L80 gms 16. 2 

d, 6 ounces, ISO gins L6.3 

Crackers, Oyster, 1 ounces. L20 gms. 13.5 



8. 1 


83.3 


177 


37% 




93.7 


47!). 7 


37% 


2.4 


73.8 


361 


37% 


1 


95.7 


468 


37% 


2.8 


95.9 


186 


37% 


2.6 


84.6 


519.3 


25 



CEREALS: 

Hominy. 1 ounce, 30 gins l.S 

Mush. Cornmeal, 1 ounce, 30 gms... 2 

1 ounce. 30 gms 1 .!) 

Rolled Oats, 1 ounce, 30 gins 5 

Com Flakes, Toasted, l ounce, 30 

gms 2.5 

Rye Flakes, Toasted, l ounce, 30 

gms 2.5 

Wheat Flakes. Toasted. 1 ounce. 30 

gms 2.5 



.06 
.3 

.09 
2 


23 

I'd 
25 
20 


L02 
92.7 

11)7 
120 


w 4 


.1 


21.2 


103 


6% 


■1 


21 


102 


•;'. 


..", 


22 


104 





DAIRY PRODUCTS: 



il tage, 3 ounces, 90 
. ( Iream, l V6 ounces. 45 gms. 
Milk, Condensed, 1 ounce. 30 gms.. 
Butter, % ounce, 15 gms 



L8.8 


.9 


3.8 100 




1 1 


15 


1 L93 




2 . 8 


2.7 


3 . 9 5 1 


'•>'. 


.1 


12.7 


118.5 





FISH, FRESH, AND SEA FOODS: 

Lake Trout, 6 nun.-.. L80 gms 19.3 

inder, whole, 8 ounces. 240 gms., 34 

Halibut, 4 ounces, 120 gms 22.9 

6 ounces, 180 gms 1:: . 1 

oysters. 6 ounces, I s " gms 10.8 



1 


.... 239 


37% 


1 . 1 


.... : 


50 


6.2 


.... 148.8 


25 


3 . 2 


.... 83.8 


37% 


1 .8 


6.6 87.2 


37% 



FISH. PRESERVED: 

Cod. Salt. Boneless, 3 ounces. 90 gins. 

Mackerel. Salt, 2 ouni ■ s 

Salmon, Canned. 2 ounces, 60 urns . . 



15.4 


.:; 


.. 1 






12.7 . 


.. 152.1 




1 2 . 6 




. . L 


12% 



51 



LIGHT-WORKING PATIENTS— Continued. 
Minimum Calories, 2396; Maximum Calories, 2600. 





Protein Gms. 


Fat Gms. 


Carbo- Hydrates 
Gms. 

Total Calories 

Pounds, (un- 
cooked per 100 
Patients. 


FRUITS: 

Apples, 4 ounces, 120 gms 


1.9 
2.8 
1.1 
2 

.4 
1.2 
1.2 
1.3 
1.5 


2.6 
.6 
.5 

1.2 

7 

.7 
1.9 

.4 

.2 
.1 
.1 

.2 


79.3 |356.1 | 25 


Apricots, 2 ounces, 60 gms.-. 

Bananas, 3 ounces. 90 gms 


37.5 |170.7 | 12i/ 2 
19.8 | 90.2 | 18% 
15.1 | 81.2 | 25 

11.8 56.5 | 25 
15.1 | 66.8 | 25 

8.8 47.5 j 25 

16.9 | 74.6 | 18% 
22 111.1 1 25 


Berries, Black, 4 ounces, 120 gms... 
Berries, Cran, 4 ounces, 120 gms. . . . 
Berries, Rasp, 4 ounces, 120 gms. . . . 
Berries, Straw, 4 ounces', 120 gms... 
Figs, 3 ounces, 90 gms 


Grapes, 4 ounces, 120 gms 


Graoe Fruit 


| ] 


Lemons, 2 ounces, 60 gms 


.6 
.9 

.8 
.7 
1.2 
.8 
.9 


5.1 | 27 I21/2 
13.9 *| 62.4 | 25 


Oranges, 4 ounces 1 , 120 gms 


Peaches, 4 ounces, 120 gms 


11.2 | 50.1 | 25 


Pears, 4 ounces, 120 gms 


11.2 | 49.6 [ 25 


Plums, 4 ounces, 120 gms 


24.1 |103.7 | 25 


Prunes, 3 ounces, 90 gms 


17 1 72.9 | 18% 
16 j 71 50 


Watermelon, 8 ounces, 240 gmg 


MEATS: 

Beef, medium fat, 4 ounces, 120 gms. 
Bologna, 2 ounces, 60 gms 


22.6 
11.2 
11.7 

7.8 
12.5 


25.2 
10.5 
11.1 
14.6 
5 


1 1 

|326.9 | 25 

.1 |136.7 i 18% 


Frankforts, 2 ounces, 60 gms 

Pork Sausage, 1V 2 ounces, 45 gms. . . 
Scrapple, 5 ounces, 150 gms 


.6 |153.6 | 18% 

(167.6 | 9% 

31.2 |225 371/2 

1 ! 


POULTRY: 

1 Chicken, 8 ounces, 240 gms ' 

-Turkev, 8 ounces, 240 gms 


51.6 
50.6 


6 
54.9 


1 1 

|266.2 | 50 

717.6 [ 50 







i Chicken is served four times a year, if available. 

2Turkey is served twice a year — Thanksgiving and Christmas. 



LIGHT-WORKING P ATI E NTS— Continued. 
Minimum Calories, 2396; Maximum Calories, 2600. 



E 




•a 






3^ 


o 




^ 






<U . 


c 


£ 


I 




o 


. Q. 10 




o 


o 








♦j 








ra 








F 




X 60. 




m 


ra 


o 


Q. 


U. 


O 


o 


1- 



VEGETABLES. FRESH & DRIED: 

Asparagus, 4 ounces, L20 gins 2.1 

Beans, 3 ounces, 90 gms 20.2 

Beans, Lima, 3 ounces, 90 Kins 6.3 

Beans, String, 6 ounces, L80 gnu-:. . . . 4.1 

Beets, 4 ounces, 120 gins 1.9 

Beets, Green, 6 ounces, ISO gins 2.6 

Cabbage, 5 ounces, 150 gins 2.4 

Carrots, 4 ounces 1 , L20 gins 1 .3 

Celery, 6 ounces. L80 gms L.9 

Corn, 2 ounces, 60 gms L . 6 

Cucumbers, 4 ounces. 120 gins 9 

Lettuce, 6 ounces, L80 gms 1.8 

Okra, 4 ounces, ll'O gins 1.9 

Onions, 4 ounces. 120 gms L.9 

Parsnips. 4 ounces. ll'O gms 1.9 

Peas, 3 ounces, 90 gins t; . 3 

Potatoes, Irish. 6 ounces, L80 gms. . 3.3 

Potatoes, Sweet, 6 ounces, L80 gins.. 3.1 

Rhubarb, 6 ounces. 180 gms l 

Rutabagas, 8 ounces. 240 gms 3.1 

Salsafy 

Sauerkraut. 5 ounces. L50 gins 2.5 

Spinach. 6 ounces. 180 gms 3.7 

Tomatoes, 4 ounces, L20 gms 1 

Turnips. 8 ounces. 240 gms 3.1 



.2 


3.9 


26 . 4 


25 


1.6 


53 . 6 


317.3 


18% 


.6 


L9.8 


112. 5 


18% 


.5 


L3.3 


75.9 


37% 


.1 


11 .6 


56 . 2 


25 


4 


3.8 


6 i . 5 


37% 


.4 


8.4 


17.9 


3iy 4 


.4 


11.1 


5 1 . 5 


25 


.1 


5 . 9 


22. S 


37% 


.7 


11 .4 


59.8 


12% 


. 2 


3.7 


20.6 


25 


.3 


i .:. 


27.:. 


37% 


.2 


8.8 


15.6 


25 


.3 


11 .8 


58.8 


25 


.5 


1.1.2 


7s. N 


25 


5 


1 5 . 2 


92. 7 


18% 


.1 


36 


L55.5 


37% 


.1 


49.2 


22 5. 6 


37% 


1.2 


6 . 4 


41.4 


37% 


.4 


20 


98. 1 


r.n 


.7 


5.7 


KM 


-l'-. 


.5 


5.7 


43.1 


37% 


.4 




26.6 


25 


.1 


L9.4 


95.9 


50 



HARD-WORKING, CONVALESCENT, PRIVATE PATIENTS 
AND EMPLOYES. 

Minimum Calories, 2995; Maximum Calories, 3200. 



BREAD: 

Bread, Corn, 6 ounces, 180 gms ! 14.2 

Bread, Graham, 6 ounces, 180 gms...j 15.9 

Bread, Oatmeal, 6 ounces, 180 gms. . . | 9 

Bread, Rye, 6 ounces, 180 gms I 16.2 

Bread, 6 ounces, 180 gms 16.3 

Crackers, Oyster, 4 ounces, 120'gms.. 13.5 



CEREALS: 

Hominy, 1 ounce, 30 gms | 1.8 

Mush, 1 ounce. 30 gms | 2 

Rice, 1 ounce, 30 gms : 1.9 

Rolled Oats, 1 ounce, 30 gms j 5 

Corn Flakes, Toasted, 1 ounce, 30 j 

gms | 2.5 

Rye Flakes, Toasted, 1 ounce, 30 gms.j 2.5 
Wheat Flakes, Toasted, 1 ounce, 30 

gms ! 2.5 



DAIRY PRODUCTS: 

Butter, % ounce. 22.5 gms 

Cheese, Cottage, 3 ounces, 90 gms. 
Cheese, ('ream, 1 ounce, 30 gms. 



.2 

ls.s 
1 

2.8 
9.9 



Cheese, Cream, 1 ounce, 30 gms. . 
Milk, Condensed, 1 ounce, 30 gms. 
Milk, Whole, 10 ounces, 300 gms. 

iFISH, FRESH, AND SEA FOOD: 



Lake Trout, 4 ounces, 120 gms ! 19.3 

Flounder, Whole, 8 ounces, 240 gms. .[ 34 

Halibut, 4 ounces, 120 gms | 22.9 

Bass, 4 ounces, 120 gms j 10.5 

Oysters, 8 ounces, 240 gms | 12 

FISH, PRESERVED: 





C/l 






<u 


U) 




re 


V 














£ 


I 


re 
O 


o 


o 






■° w 


re 








re 


re E 


o 



3.2 

2.4 
1 

2.8 
12.6 



19.1 
.9 
6 

2.7 
12 



11 
1.4 

6.2 
2.6 

:: 



o o 



S3, 
93, 

73. 
95, 
95 



23 
20 
25 
20 

21.2 
21 

22 



3.8 

1 

3.9 

15 



477 

479.7 

361 

468 

486 

519.3 



102 

92.7 
107 
120 

103 
102 



12 



Cod, Salt, Boneless, 3 ounces, 90 gms.j 15.4 | .3 | .... | 63.4 

Mackerel, Salt, 2 ounces, 60 gms [ 8.3 ! 12.7 | [152.1 

Salmon, Canned. 2 ounces, 60 gms... j 12.6 j 6.9 j [115.7 

l Fresh fish is served twice a week if available in the markets. 

54 



104 



178.4 
100 

66 

51 
213 . 6 



239 
153.6 
148.8 
67.1 
126.3 



37y 2 

37% 

37% 
37% 
37% 
25 



6% 
6% 
6% 
6% 

6% 
6% 

6% 



4|,\ 
18% 

6% 
62% 



37% 

50 

25 

25 

50 



18% 
18% 
15 



HARD-WORKING CONVALESCENT, PRIVATE PATIENTS AND 

EMPLOYES— Continued. 

Minimum Calories, 2995: Maximum Calories. 3200. 



o o 



. Q. V) 

l o c 



. 4) (j 

5*5 



a. "; 



356.1 


25 


L70.7 


1-'.. 


90.2 




81.2 


25 


56.5 


25 


66.8 




•it.:. 


25 






111.1 


25 


27 


"l2% 


62. 1 




50.1 


25 


19.6 


25 


L03.7 


25 


71'. !) 


13% 


71 


:,ii 



FRUITS: 

Apples, 4 ounces, 120 gms 1.9 2.6 7!).:: 

Apricots, 2 ounces, 60 gms 2.8 .6 37.5 

Bananas, 3 ounces, 90 gms l.l .5 L9.8 

Berries, Black, 4 ounces. 120 gms... 2 L.2 L5.1 

Berries, ('ran. 4 ounces, L20 pas 4 7 LI. 8 

Berries, Rasp, 4 ounces. 120 gms... L.2 .... L5.1 

Berries, Straw, l ounces, 120 gms... L.2 .7 8.8 

Figs, 3 ounces. 90 Kins L.3 .... L6.9 

Grapes, 4 ounces. L20 gms L.5 L.9 22 

Grape Fruit 

Lemons, 2 ounces. 60 Kins 6 .1 5.1 

Oranges. 4 ounces. 120 Kins .9 .2 13.9 

ies, l ounces. L20 Kins 8 .1 11.2 

Pears, 4 ounces, L20 gms 7 | .1 11.2 

Plums, 4 ounces, L20 Kins 1.2 .... 24.1 

Prunes, :'. ounces. 90 gms 8 j . . . . 

Watermelon, 8 ounces. 240 Kins .It 16 

MEATS: 

l'.''ei\ medium fat. I ounces, L20 Kins. 22.6 

Beef, Roast, 1 ounces. 120 gms 26.7 

Beef, Steak. 4 ounces. 120 gms 22.8 

Hamburger Steak. 4 ounces. 

110 gms 22.8 

Bologna, 3 ounce.,. 90 Kins 16 

Frankforts, 2 oun< i as 11.7 

PORK: 

Bacon, 1% ounces. 45 gms 5.8 

Ham. L% oum mis t;.:: 

Pork Sausage, L% ounces. 4."> Kins... 7.S 

Pork Steak, l' ounces. 60 Kins 12 

'Scrapple. 5 ounces. L50 Kins L2.5 



POULTRY: 
2 Chicken, Dressed, 8 ounci mis. 51.6 

Turkey. Dressed. \ OU1 

Eggs 14 

is served 
'• Extreme va 







326.9 


25 


34.3 




417.1 


25 


3.2 




117 


25 


10 


4 






15 




205 




11.1 


•6 


L53.6 


liu 


L9.8 




207.9 




L5 








L4.6 


.... 


167J 




17.1 


.... 


302.1 


12% 


5 


31.2 







717.6 
300 



:,ii 



HARDWORKING CONVALESCENT, PRIVATE PATIENTS AND 

EMPLOYES— Continued. 

Minimum Calories, 2995; Maximum Calories, 3200. 







CO 






V 








tfl 




TO 


E 




•a 


o 


A 


>> 


c 


E 


X 




o 


o 


•M 




-Q 


o 


4-» 


*- 



VEGETABLES, FRESH & DRIED: 



Asparagus, 4 ounces. 120 gms' 

Beans, Dried, 3 ounces, 90 gms. . . . 
Beans, Lima, 3 ounces, 90 gms. . . . 
Beans, String, 6 ounces, 180 gms.. 

Beets, 4 ounces, 120 gms 

Beets, Green, 6 ounces, 180 gms. . . 

Cabbage, 5 ounces, 150 gms 

Carrots, 4 ounces, 120 gms 

Celery, 6 ounces, 180 gms 

Corn, 2 ounces, 60 gms 

Cucumbers, 4 ounces, 120 gms .... 

Lettuce, 6 ounces, 180 gms 

Okra, 4 ounces, 120 gms 

Onions', 4 ounces, 120 gms 

Parsnips, 4 ounces, 120 gms 

Peas, 3 ounces, 90 gms 

Potatoes, Irish, 6 ounces, 180 gms. . 
Potatoes, Sweet, 6 ounces, 180 gms. 

Rhubarb, 6 ounces. 180 gms 

Rutabagas, S ounces, 240 gms 

Salsafy 

Sauerkraut, 5 ounces, 150 gms 

Spinach, 6 ounces, 180 gms 

Tomatoes, 4 ounces, 120 gms 

Turnips, S ounces, 240 gms 



2.1 
20.2 | 
6.3 I 
4.1 | 
1.9 ! 
2.6 | 
2.4 
1.3 
1.9 ! 
1.6 | 
.9 

1.8 | 

1.9 | 
1.9 ! 
1.9 | 
6.3 j 
3.3 
3.1 | 
1 
3.1 




ra 


« E 


O 


Ll 


o o 


H 


.2 


3.9 


26.4 


1.5 


53.6 


317.3 


.6 


19.8 


112.5 


.5 


13.3 


75.9 


.1 


11.6 


56.2 


4 


3.8 


61.5 


.4 


8.4 


47.9 


.4 


11.1 


54.5 | 


.1 


5.9 


32.8 


.7 


11.4 


59.8 I 


.2 


3.7 


20.6 | 


. o 


4.5 


27.5 | 


.2 


8.8 


45.6 | 


. 3 


11.8 


58.8 j 


.5 


16.2 


78.8 I 


.5 


15.2 


92.7 | 


.1 


36 


155.5 I 


.1 


49.2 


225.6 | 


1.2 [ 


6.4 


41.4 | 


.4 


20 


98.4 | 


.7 ! 


5.7 I 


40.1 [ 


-.5 | 


5.7 ! 


4-3.1 | 


• 4 | 


4.6 : 


26.6 | 


.4 | 


19.4 


95.9 | 



Q. oQ. 



25 

18% 

18% 

37% 

25 

37% 

31% 

25 

37% 

12% 

25 

37% 

25 

25 

25 

18% 

37% 

37% 

37% 

50 

31% 
37% 
25 
50 



56 



FORMULAE USED IN OUR BAKERY— FEBRUARY, 1918. 

Straight Doughs. 

Ingredients? should be Ts degrees Fahrenheil : Dougb Room S| > to m 
- Fahrenheit. 

Five-Hour Doughs. 

Each Formula Makes 160 Loaves. 



B 


-an Bread 




Corn 


Bread 


60 lbs 


Bran 


50 


lbs. 


Corn 


L40 


Wheal Flour 


L50 


•• 


Whe-.n 


2 


Yeast 


2 


■■ 


Yeas! 


:: 


Sugar 


3 


•■ 


A rue Sugar 


". '. ■ ■ 


S ill 


3 ! 


" 


Sal! 


122" " 


Water 


L24 


•■ 


Water 


Note : 


Scald bran with 60 lbs. 


Note: 


Add corn to wheal. 


Of tilt' w 


.ii i r. 








R 


/e Bread 


Oatmeal and Potatoes 


70 lbs 


Rye 


30 


lbs 1 . 


( )at meal 


130 


Strong Wlwai 


30 


" 


Potatoes 


120 " 


Water 


L40 


" 


Wheal 


2 


Yeast 


120 


•• 


Wat er 


3 i " 


Arg i Sugar 


;; i 


•• 


Argo Sugar 


:;a •• 


Sail 


• 1 1 

■ ' 


.. 


Sail 



Four-Hour Dough. 

113i lbs. Wheal Flour Time Working This Dough 

36£ " Rye Flour Mixture 

36* '• Middling 1 Punch 2 Hours 

122 " Water 2 " 1 

:: " Sugar i Argo i 3 " h 

3£ " Salt 4 " I 

l' " Yeasl 

Total 4 Hours 

Note: Take and work into 
Hie loaves Oven must be hot 
use considerable steam while 
baking. 

if water is "hard." use more yeast, it larger hatch than ab( 
reduce temperature accordingly. 



LIBRARY OF CONGRESS 



II II II I 

013 826 822 6 * 



TRIBUNE PRESS • 25 'i-'J&Ap& ALTOONA, PA. 



